Maple Cupcakes

I have mentioned in previous posts that I enjoy cooking with certain ingredients during the different seasons.  On ingredient that I have a hard time finding is Grade B Maple Syrup (for cooking).  It's not available in grocery stores, and only a few people sell it in Albany, and even then, it's difficult to find time to get to their stores before they close.  However, it is available at farmer's markets, and that's where I got this pint.

The recipe I used is from Country Living and can be found here.  First I combined 2 1/2 cups of flour with 2 tsp baking powder, 1 tsp baking soda and 3/4 tsp ground ginger.

Next combine 1 stick of butter with 1/2 cup of brown sugar.

Once combined beat in 2 eggs, 2 tsp vanilla extract and 1 1/4 cups maple syrup.

Now, this recipe also calls for 1/2 cup of buttermilk.  Now...I didn't have buttermilk in my fridge, but I used a substitute.  Adding lemon juice to milk will create a thickness and tartness similar to buttermilk.

Add, one third at a time, and alternately the flour mixture and the buttermilk until combined.

Bake in a 350 degree oven for 25 minutes.

Next it's time to think of the icing.  I used the recipe suggested by Country Living which can be found here.  Beat 1 cup of butter with 3 oz of cream cheese, 2/3 cup of brown sugar.

Add 1 tsp vanilla extract and 3/4 cup of maple syrup.

Next add 1 cup confectioner's sugar.

By this time the cupcake should be done.

Once cooled, ice and decorate.

Enjoy!