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Spice Cupcakes
With Maple Cream Cheese Frosting

1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
3/4 cup unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 tsp. vanilla extract
1 Tbsp. pure maple syrup
1/2 cup buttermilk

Frosting:
1 pkg. (8 oz.) cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered sugar
1/4 cup pure maple syrup

Preheat oven to 325°F. In medium bowl, sift together flour, baking powder, baking soda, salt, and spices. In large bowl, cream butter and sugar until light and fluffy, for about 5 minutes. Add eggs one at a time, beating well and scraping down bowl after each addition. Add vanilla and maple syrup and mix well on high speed. In three parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with the dry. Mix until just combined. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until tops are golden brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes then remove to a baking rack and cool completely. Ice with cream cheese frosting. To make frosting: Cream together cream cheese and butter until light and fluffy. Beat in powdered sugar. Add maple syrup and beat until smooth. Garnish with orange spiral. Makes 12 cupcakes.

 

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