| Portions |
|---|
| Makes 12-14 cupcakes |
Ingredients
- ½ cup butter, room temperature
- 1 cup dark brown sugar
- 2 eggs, room temperature
- ½ cup buttermilk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon maple extract
- 1 ½ cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
For the buttercream and decorating:
- 1 frozen pie shell, optional
- ¾ cup butter, room temperature
- 3–3 ½ cups icing sugar
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract
- ¼ teaspoon salt
- ½ cup chopped pecans, optional
- ¼ cup chopped raisins, optional
Directions
- Heat your oven to 325ºF, set out two muffin tins, and line 14 of the cavities with cupcake liners.
- In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on high until light and fluffy, about 2 to 3, scraping down the bowl once or twice. Add in the eggs one at a time, scraping down the bowl and beating well after each addition.
- Combine the buttermilk, vanilla extract, and maple extract in a glass measuring cup and set aside. In a separate bowl, sift together the flour, baking powder, and salt.
- With the mixer running on low, add the dry ingredients to the butter and sugar mixture in three additions, alternating with two additions of the buttermilk mixture. Scrape down the bowl with a rubber spatula and mix just until combined.
- Divide the mixture into the lined muffin tins and bake for 20 to 25 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Allow the cupcakes to cool completely while you make the buttercream and decorations.
- If using, bake the pie shell according to the package directions and set aside to cool.
- For the buttercream, the butter on high until fluffy. Add in the icing sugar and maple syrup and beat well to combine. Add in the vanilla and maple extracts along with the salt and beat until fluffy, about 2 to 3 minutes.
- Spread or pipe the buttercream over the cooled cupcakes and scatter with the pecans and raisins, if using. Break up the pastry and garnish the cupcakes with a shard or two of the pastry.