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Maple Praline Cupcakes
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Maple Praline Cupcakes
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Buttery and sweet, these Maple Praline Cupcakes taste like Fall - a little woodsy, warm, floral and slightly spicy. We topped them with a maple-infused praline frosting and fresh pecans so you can enjoy the taste and aroma of maple in every indulgent bite. 

Prep time
0:30
Bake/Cook time
0:20 to 0:25
Yield
12 cupcakes
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Maple Praline Cupcakes
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
0:30
Bake/Cook time :
0:20 to 0:25
Yield :
12 cupcakes

INGREDIENTS

Maple Cupcakes

  • 1 1/2 cups all-purpose flour*
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1 stick salted butter, softened
  • 2 teaspoons maple extract
  • 2 large eggs

Maple Praline Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F. Line 12 muffin tins with liners and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and baking soda; set aside. Add milk, sour cream, butter, maple extract, and eggs. Beat on medium speed for 3 minutes. Fill muffin tins 3/4 full.
  3. Bake for 20-25 minutes, or until tops spring back when lightly touched. Let cool completely.
  4. Prepare frosting: Melt butter in a medium saucepan over medium heat. Whisk in brown sugar and milk until boiling. Boil for 1 minute, whisking constantly. Remove from heat.
  5. Working quickly, add powdered sugar and extracts, beating with a hand mixer on medium speed until smooth. Spoon frosting generously over cupcakes and top with chopped pecans.

IMPERIAL SUGAR INSIGHT

Recipe developed by Kristan Roland @bakescupcakes.

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