So it’s autumn, and maple cupcakes sounded like the perfect dessert!
But what can one possibly say about light maple cupcakes?
They are light.
They taste like maple syrup.
They are cupcakes.
Ha ha, ok, I can also say that they’re delicious.
Oh, and I made them even lower in fat by using egg whites and skim milk.
They didn’t even make it to the taste-testers, because everyone at my house loved them so much.
And I’m surprised the frosting made it to the cupcakes after I tasted it–but we don’t need to talk about that. 🙂
And interestingly, a couple of the cupcakes decided to hide in the back of the fridge.
By the way, did you know that little kids can’t reach the back of the fridge?
Just an observation. 😉
Light Maple Cupcakes (adapted from Cooking Light)
- 1/2 cup granulated sugar
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 3 egg whites
- 1-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup skim milk
- 1/4 cup maple syrup
Beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes).
Add egg whites, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk.
Combine milk and 1/4 cup maple syrup.
Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.
Spoon batter into 12 muffin cups lined with paper liners.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- 3 tablespoons maple syrup
- 2 tablespoons butter or stick margarine, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon imitation maple flavoring
- 1/8 teaspoon salt
- 1-3/4 cups powdered sugar
Beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a
mixer for 1 minute.
Gradually add the powdered sugar, beating just until blended (do not overbeat).
Spread over cupcakes.