Maple Cupcakes with Marshmallow Frosting

We really enjoy making these during the Christmas season when we watch the movie Elf.

We also eat spaghetti and salad for dinner, to get into the theme a bit more 🙂

Ingredients:

Maple Cupcakes:

• 1 1/2 cups all purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 Tablespoons butter, room temperature
• 1 cup pure maple syrup
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 3/4 cup buttermilk, room temperature *

Marshmallow Frosting:

• 3 eggs whites, room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract (I used pure vanilla extract)

Optional Toppings: brown sugar, crushed graham crackers, mini chocolate chips.

Maple Cupcake Instructions:

1. Preheat oven to 350 degrees F.
2. Prepare a 12-cup muffin tin with paper liners and set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer (or larger bowl), beat the butter until smooth and light in color, about 3-4 minutes.
5. With the mixer on low, add the maple syrup in a steady stream. Increase speed to medium, and mix until well combined, about 3 more minutes. One at a time, add the egg and the egg yolk and mix until well incorporated. Be sure to scrape down the bottom and sides of bowl as needed.
6. With the mixer on low, add half of the flour mixture and mix until combined. Add the buttermilk, then the remaining flour mixture. Mix until just combined. Do not over-mix batter.
7. Transfer batter to prepared muffin tin cups, filling each cup about three-quarters full.
8. Bake for 24 minutes, or until a toothpick inserted into cupcake comes out with little to no crumbs.
9. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

* Buttermilk Substitute: We are dairy free and need to sub out regular buttermilk, so we make our own non-dairy buttermilk. It’s super easy and you only need 2 ingredients. Add 1 Tablespoon of white vinegar to one cup of milk of choice. Mix together and let sit for a few minutes before use.

Marshmallow Frosting Instructions:

1. While cupcakes are cooling, almost cooled. Make the frosting ~
2. Get a saucepan and the metal bowl from your stand mixture. (We are making a double-boiler).
3. Fill a saucepan with 1 inch of water. Place over low heat and bring to a simmer.
4. Add the egg whites, sugar, cream of tartar, and salt to the metal bowl of stand mixer.
5. Place bowl over simmering water and whisk the mixture constantly until the egg whites are warm to the touch, about 3 to 4 minutes.
6. Transfer metal bowl to the stand mixture with whisk attachment. Whisk the mixture on medium-high speed until stiff peaks form, about 8 minutes.
7. Add the vanilla and mix for another 15 seconds until incorporated.
8. Transfer frosting to a piping bag fitted with desired tip.
9. Frost the cooled cupcakes and sprinkle with brown sugar and mini chocolate chips (or toppings of choice).
10. Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Hope you make these Maple Cupcakes with Marshmallow Frosting and enjoy them as much as we do.

Happy Baking!