Buttermilk Cupcakes with Maple Icing are a seasonal favorite at our house. The cupcakes are tender and sweet. The light, fluffy icing has rich maple flavor.
Buttermilk Cupcakes with Maple Icing
2 cups cake flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon iodized salt
½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup whole buttermilk
½ cup canola oil
2 teaspoons pure vanilla extract
Preheat oven to 350ºF. Line 18 muffin cups with paper liners. Spray liners lightly with non-stick spray. Set aside.
Whisk flour, sugar, baking powder, salt and baking soda together in a large bowl. Whisk eggs, buttermilk, oil, and vanilla together in a medium bowl. Pour liquid ingredients over dry ingredients. Beat with a mixer on medium speed 1½ minutes. Scrape pan and mix an additional 30 seconds.
Fill prepared muffin paper liners ¾ full with batter. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool cupcakes completely before icing. Makes 18 cupcakes.
1 cup unsalted butter, softened
4 cups sifted powdered sugar, divided
⅓ cup pure maple syrup
¾ teaspoon maple flavoring
Decorations: fall colored sprinkles
In a large bowl, beat butter on medium high speed with a mixer 3 minutes until butter changes color. Add 2 cups powdered sugar and mix until smooth. Add maple syrup and maple flavoring. Mix until smooth. Gradually add remaining 2 cups powdered sugar mixing several minutes until light and fluffy. Frost Buttermilk Cupcakes with Maple Icing. Decorate with sprinkles before icing hardens (so sprinkles will stick). Optional: Tint icing with orange gel food coloring for orange icing.