Spiced-Maple Fall Mini-Cupcakes
Yields approximately 50 mini-cupcakes
Get what you need…
2 cups of cake flour
2 teaspoons of nutmeg
5 teaspoons of cinnamon
2 teaspoon of ground cloves
3 tablespoon of maple extract
1 tablespoon of apple cider vinegar
½ cup of salted butter, at room temperature
1 cup of granulated sugar
½ cup of lightly packed brown sugar
¼ cup of maple syrup
4 large eggs, at room temperature
1 ½ cups of unsweetened applesauce
Figure out what to do…
Preheat oven to 350 degrees F. In a medium bowl, get your spice on by whisking flour, cinnamon, nutmeg, and cloves.
Add in both sugars. Add the eggs into the party and mix it all up. Next up is the butter, whisk until light and fluffy! Pour in your maple extract and apple cider vinegar. After, pour the maple syrup into your mixture. Don’t forget to scrape down the sides of the bowl! Add the applesauce and you have your batter ready to go!
Line up the mini muffin tins. Fill each muffin tin ¾ of the way and bake for 10-15 minutes! For my oven it took 12 minutes!
Let them cool down for minimum one hour before frosting. They can also be served with no frosting as mini muffins!
The Peanut Butter-Maple Frosting
Yields enough frosting for 25 fully-frosted mini-cupcakes
Get what you need…
1 cup of smooth peanut butter
1 cup of confectioner’s sugar
¼ cup of brown sugar
¼ cup of salted butter, at room temperature
¼ cup of maple syrup
3 teaspoons on cinnamon
3 tablespoons of maple extract
Figure out what to do…
In a medium bowl mix together the peanut butter and butter until smooth. Add the confectioner’s sugar, cinnamon and maple extract. Add the maple syrup and brown sugar and whisk until smooth.
If the mixture is too runny add more peanut butter…
If the mixture needs more moisture and is too dry add more maple syrup.
Place into a piping bag and decorate your mini-cupcakes!
Illuminate your table.
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