Are you ready for some mouth joy?

Kiki's Maple & Mustard Ginger Cupcakes


These taste like what fall looks like, so perfect any time of year!
Always, tweak any Kiki's recipes as you wish, just be sure to add some Kiki's!
You'll need for the batter:
  • 2.5 TBSP Kiki's OG
  • 1 Cup Buttermilk
  • 1.5 Cups All purpose flour (I used gluten free)
  • 1/2 Cup Butter
  • 1.5 TSP Baking soda
  • 1/2 Cup Brown sugar
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Molasses (be careful with this sticky beast!)
  • 1/5 TSP Baking powder
  • 1 TBSP Ground ginger
  • 1 TSP Ground Cinnamon
  • 1/4 TSP Ground nutmeg
  • 1/4 TSP Salt
  • 2 Eggs

For the Icing: 

  • 2 TBSP Maple syrup
  • 2 TBSP Butter
  • 1 TBSP Kiki's OG
  • 8 Oz Pack cream cheese room temp
  • 3 Cups powdered sugar

Mix all ingredients together - the batter and in a separate bowl the icing. Scoop out the batter into greased muffin or cupcake pan and bake at 350 for 15-20 minutes. 

Let fully cool and then add the icing. Let iced cupcakes chill in fridge until ready to devour! 

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