I developed this recipe for maple cupcakes a few years ago. They are delicious and not overly sweet.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 cup maple syrup
- 5 tablespoons margarine
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ½ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Beat maple syrup and margarine together in a large bowl until well mixed and creamy. Mix in egg until combined.
- Combine all-purpose and whole wheat flours, baking powder, nutmeg, salt, and ginger in a small bowl. Add dry ingredients to the wet ingredients in batches, alternating with the milk, beating batter briefly after each addition. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 30 minutes.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 127 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
For extra effect, add 3 drops of green food coloring while mixing the wet ingredients.
I made half a batch of these, and I only got 8 rather small, dense cupcakes. I felt like they were more muffin-like than cake-like. They were pleasant tasting, but I didn’t taste any maple flavor, mainly just the nutmeg. Some maple flavoring would have been nice. The recipe probably should have called for 2 eggs.