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Maple Frosted Red Velvet Cupcakes
A delicious substitution for chocolate or vanilla cupcakes, our Maple Frosted Red Velvet Cupcakes will pull at the heartstrings of your family and friends.
For the Cupcakes –
1 ½ cups all-purpose flour
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
6 tablespoon vegetable oil
1 tablespoon white vinegar
2 teaspoon vanilla extract
1 tablespoon red food coloring
For the Maple Butter Frosting –
½ stick butter, softened
3 cups confectioners’ sugar
4–6 tablespoons Fuller’s Sugarhouse Pure Maple Syrup
Optional: Additional sprinkles or colored frosting for decorating.
Preheat oven to 350 degrees and line cupcake pan with liners.
Whisk the flour, sugar, baking soda, cocoa and salt in a large bowl and set aside.
Whisk the buttermilk, oil, vinegar and vanilla in a large bowl, then slowly whisk in the dry ingredients mixture. Stir until combined, then add in the food coloring.
Fill the cupcake liners 2/3 full and bake for 15 minutes. Let cool completely before frosting.
While the cupcakes are cooling, begin making the Maple Butter Frosting. To make the frosting, cream together the butter and sugar using an electric mixer. Once combined, gradually add Fuller’s Sugarhouse Pure Maple Syrup. Frosting should be light and spreadable.
After the cupcakes are completely cooled, decorate as desired.