Maple Cupcakes with Spiced Buttercream

Preheat oven to 350 degrees F. Line a muffin pan (or two—recipe makes about 18 muffins) with paper liners and spray the liners with cooking spray.

Sift together the flour, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

In a large mixing bowl, beat together the butter and sugar until fluffy. Add the eggs, syrup and vanilla. Whisk in the flour mixture a little at a time, alternating with the buttermilk.

Fill the lined muffin cups about 2/3 full and bake for about 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cool completely before frosting.

For the frosting, beat the butter until it becomes fluffy. Add the vanilla, salt, sugar, cinnamon, nutmeg and ginger until it becomes creamy. If needed, add the milk a little at a time, beating after each addition. Add the milk just a bit at a time so it doesn’t become too runny. Ice cupcakes once completely cooled.

I adapted this recipe from The Fresh Fridge.