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Prep 45min
Total1hr45min
Servings18
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Ingredients
Cupcakes
1 1/2
cups Gold Medal™ all-purpose flour
1/3
cup yellow cornmeal
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup butter or margarine, softened
1
cup granulated sugar
1
teaspoon maple flavor
2
eggs
3/4
cup milk
Frosting
4
cups (1 lb) powdered sugar
2
tablespoons butter or margarine, softened
2
teaspoons maple flavor
3
to 4 tablespoons milk
Garnish
Maple leaf candies, if desired
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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
2
In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
3
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
4
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
5
In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.
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If you can't find maple leaf candies, top each frosted cupcake with a pecan half for an easy garnish.
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