Home/Dessert, Holiday Recipes/Maple S’more Cupcake

Ingredients

Maple Cupcakes

  • 1 ½ cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 6 tbs unsalted butter
  • 1 cup Pure Maple Syrup
  • 1 large egg
  • 1 egg yolk
  • ¾ cup buttermilk

Marshmallow Frosting

  • 3 egg whites, room temperature
  • 1 cup Granulated Maple Sugar
  • ¼ tsp cream of tartar
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 cup mixed of mini marshmallows and graham cereal.

Directions

Maple Cupcakes

  • Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners and set aside.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer, beat butter until smooth and light in color, about 3 minutes. 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. Add the egg and the egg yolk one at a time and mix until incorporated. Scrape down the bottom and sides of the bowl if necessary.
  • With the mixer on low, add half the flour mixture and mix just until combined. Add the buttermilk, then the remaining flour mixture. Do not overmix.
  • Transfer batter to prepared muffin tin filling each cup about three-quarters full. Bake for 23 to 25 minutes or until a toothpick inserted into a cupcake comes out with little to no crumbs. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Marshmallow Frosting

  • Fill a saucepan with 1 inch of water. Place over low heat and bring to a simmer.
  • Add the eggs whites, sugar, cream of tartar and salt to the metal bowl of a stand mixer. Place bowl over simmering water and whisk the mixture constantly until the egg whites are warm to the touch, about 3 to 4 minutes.
  • Transfer bowl to a stand mixer with whisk attachment. Whisk the mixture on medium-high speed until stiff peaks form, about 8 minutes. Add the vanilla and mix for another 15 seconds until incorporated.
  • Transfer frosting to a piping bag fitted with desired tip. Frost the cooled cupcakes and sprinkle the marshmallow and graham cereal on top. Store cupcakes in an airtight container the refrigerator for up to 3 days.
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