Double Maple Cupcakes

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Double Maple Cupcakes

Yield: 12 cupcakes

Prep Time: 25 min

Cook Time: 20 min


1/2 cup granulated white sugar
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon maple extract
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup 1% lowfat milk
1/4 cup maple syrup

3 tablespoons maple syrup
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1/8 teaspoon salt
1 3/4 cups powdered sugar


1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners

2. Prepare the cupcakes: Beat the first 4 ingredients at medium speed with an electric mixer until well-blended (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Whisk together the flour, baking powder, and salt in a medium bowl. In a small bowl stir together the milk and maple syrup. Add the flour mixture to the sugar mixture alternately with the milk mixture, beginning and ending with the flour mixture; mix after each addition.

3. Spoon the batter into the prepared muffin cups. Bake 20 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

4. Prepare the frosting: Use an electric mixer to beat the maple syrup and next 4 ingredients (syrup through salt) in a large bowl. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over the cupcakes.

Nutritional Information per serving:
Serving size: 1 cupcake
Calories per serving: 255
Fat per serving: 7.74g
Saturated Fat per serving: 4.57g
Fiber per serving: .4g
Protein per serving: 2.7g
Cholesterol per serving: 55mg
Carbohydrates per serving: 43.9g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 6

Source: (via Cooking Light )