Double-Maple Cupcakes

Yield: 1 dozen (serving size: 1 cupcake)

Ingredients

• Cupcakes:
• 1/2  cup  granulated sugar
• 5  tablespoons  butter or stick margarine, softened
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  imitation maple flavoring
• 2  large eggs
• 1 1/4  cups  all-purpose flour
• 1 1/4  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1/4  cup  1% low-fat milk
• 1/4  cup  maple syrup
• 
  Frosting:
• 3  tablespoons  maple syrup
• 2  tablespoons  butter or stick margarine, softened
• 1/2  teaspoon  vanilla extract
• 1/2  teaspoon  imitation maple flavoring
• 1/8  teaspoon  salt
• 1 3/4  cups  powdered sugar

Preparation

Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.

Nutritional Information

Calories:

255 (28% from fat)

Fat:

7.8g (sat 4.5g,mono 2.3g,poly 0.4g)

Protein:

2.7g

Carbohydrate:

43.9g

Fiber:

0.4g

Cholesterol:

55mg

Iron:

1mg

Sodium:

207mg

Calcium:

50mg