Maple Cinnamon Iced Cupcakes with Vanilla Frosting!
Maple cinnamon iced cupcakes with vanilla frosting are mouthwateringly good. These scrumptious cupcakes will leave you wanting to have another.
Equipment
- 6 cupcake liners
- 1 muffin pan
- 1 Wooden spoon or other cooking spoon.
- 1 piping bag optional
- 1 medium bowl
- 1 Large bowl
- 1 Electric mixer
- 1 Airtight container
Ingredients
- ¼ cup brown sugar
- ½ cup white sugar
- ¾ teaspoon baking powder
- ¾ cup all-purpose flour
- 1 tablespoon real maple syrup
- 1 tablespoon ground cinnamon
- 1 large egg
- ¼ cup unsalted butter melted butter
- ¼ cup 1 percent milk
Vanilla frosting
- ¼ cup unsalted butter melted butter
- 1 cup powdered sugar
- 1 tablespoon 1 percent milk
- ⅛ teaspoon vanilla extract
Instructions
- Combine sugars, baking powder, flour, syrup, ground cinnamon, egg, unsalted butter and 1 percent milk together in large bowl. And using an electric mixer on low speed, mix cupcake batter until there are no lumps.
- Line muffin pan with cupcake liners. Pour cupcake mix into cupcake liners. Filling each three fourths full.
- Bake in oven at 350 degrees for about thirteen minutes, then let the unfrosted cupcakes cool completely.
- Combine unsalted butter, 1 percent milk, powdered sugar and vanilla extract to make vanilla frosting. Stir well until smooth.
- Ice cupcakes and enjoy!
Notes
Hint: I like to set the unfrosted cupcakes on a wire rack to cool rather than in the hot pan. This helps to speed up the process to cool cupcakes.
If you would prefer, you can use a box cake mix rather than making cupcakes from scratch.
Store cupcakes in an airtight container on counter for up to three days.