These Maple Latte Cupcakes are not just a dessert; they are an experience, perfect for any season but particularly resonant during the fall when the days grow shorter and the air becomes crisp.
Ingredients
Scale:
1 ½ cups All-purpose flour
1 cup Granulated sugar
2 tablespoons Espresso powder
1 ½ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Buttermilk
½ cup Maple syrup
½ cup Vegetable oil
2 Large eggs
1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
In a large mixing bowl, combine the flour, sugar, espresso powder, baking powder, baking soda, and salt. Whisk them together until well blended.
In another bowl, whisk together the buttermilk, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the cream cheese frosting. Beat together 8 ounces of cream cheese and ½ cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar and 1-2 tablespoons of maple syrup until the frosting reaches your desired consistency.
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and drizzle additional maple syrup on top if desired.
