Double-Maple Cupcakes

Ingredients

• Cupcakes:
• 1/2 cup granulated sugar
• 5 tablespoons butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon imitation maple flavoring
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup 1% low-fat milk
• 1/4 cup maple syrup
• Frosting:
• 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

Preparation

1. Preheat oven to 350°.
2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 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.
3. 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.
4. To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.