If you were wondering if I ate all of those bacon laden cupcakes, the answer is…I tried a bite, remembered that I also have some delicious spiced ginger, and then made these.

Yep, I couldn’t succumb to the bacon goodness. But, if you are a bacon lover, a breakfast lover, or a lover of all things salty sweet…my recipe for Maple Bacon Cupcakes is just for you!

But, I couldn’t just stop there with these cupcakes, because to be honest, the maple flavor was so lite and yummy that I had to make one more version. And this one is sooooo addicting!

Spiced Ginger Maple Cupcakes use the same batter and frosting as my other maple cupcakes but this time I topped them with some crystallized spiced ginger I had recently purchased at one of my favorite local spice shops.

The combination of the light cupcake, maple frosting, and ginger was delicious. The maple flavor actually balances very well with the ginger, making the ginger taste not too overpowering.

So, here’s to one more version of Maple Cupcake goodnessspiced ginger style!

Spiced Ginger Maple Cupcakes

Maple Cupcake Batter:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoons ground ginger
  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Maple Frosting:

  • 8 ounces cream cheese, at room temperature
  • 1 stick unsalted butter
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 cups sifted confectioner’s sugar
  • Garnish: Small pieces of crystallized ginger

Preparation:

  1. Heat oven to 350 degrees F.
  2. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside.
  3. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk.
  4. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.
  5. For Frosting: In the bowl of an electric mixer fitted with the paddle attachment, add cream the cream cheese and butter and beat on low speed until smooth.
  6. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
  7. Frost cooled cupcakes and garnish each with a few pieces of crystallized ginger.

Sources: modified from Country Living’s Maple Cupcakes recipe and Ina Garten’s Maple Frosting recipe.

9 Responses to “Spiced Ginger Maple Cupcakes”

  1. Wow. These are beautiful and sound incredible! I LOVE ginger.

  2. Simply Life says:

    what a fun flavor for cupcakes!

  3. Bonnie says:

    We love cupcakes at this house! And both the bacon and ginger sound delicious. I would have balked at the bacon had we not recently enjoyed maple bacon donuts at Nightwood in the Pilsen area of Chicago. They were amazing!!

    Best,
    Bonnie

  4. Suman Singh says:

    very interesting combo.. loving the frosting too…definitely bookmarking it..

  5. Joanne says:

    I think I would need the ginger to get me on board with these as well. ALthough…hmm. Hard to say. Taste test time!

  6. Eliana says:

    Love the combination of flavors in these beauties. They look super super delish!

  7. wgfoodie says:

    I absolutely love the combination of ginger and maple syrup. Incorporating those ingredients into cupcakes sounds so delicious! I’ve been on a cupcake crave lately so I will have to add this to my baking list ;)

  8. [...] Spiced Ginger Maple – The Fresh Fridge [...]

  9. Tejasjjain says:

    they look good. Can I get eggfree version

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