Spice Cupcakes with Maple Buttercream
Serves 12 cupcakes
Spice cake with maple buttercream frosting brings adult flavors together in a childhood classic cupcake. Top with chopped pecan brittle for added crunch and sweetness.
Grease a 12-cup muffin pan. Sift dry ingredients, set aside.
Cream butter and brown sugar. Slowly add in eggs. Alternate buttermilk and dry ingredients with brown sugar mixture. Add in vanilla.
Divide into pans and bake for 20-25 minutes at 350 degrees until golden brown and toothpick inserted comes out clean.
Whip yolks in standing mixer until thick and fluffy. Meanwhile, heat maple syrup and cook using a candy thermometer until it reaches 240 degrees.
Slowly pour hot liquid into yolks while mixer is on low. Turn up mixer and beat on high until cool. Add in butter and continue beating until it comes together.
Frost cupcakes and top with chopped pecan brittle.