These delicious cupcakes are easy to make and highlight the best of Fall flavors by combining maple syrup and the earthy flavor of rosemary. The maple cupcakes soaked in rosemary bourbon and topped with lemon meringue frosting, are inspired by a Rosemary Maple Bourbon cocktail. .
Maple Rosemary Cupcakes
Inspired by the Rosemary Maple Bourbon Sour cocktail these easy maple cupcakes are soaked in rosemary bourbon syrup and topped with fluffy lemon meringue frosting.
Ingredients
Rosemary Syrup:
- ½ cup sugar
- ½ cup water
- 2 sprigs Rosemary (fresh)
- Bourbon
Maple Cupcakes
- 1¼ cup Flour
- ½ cup Brown sugar
- ½ cup Maple syrup
- 1 large Egg
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ cup Buttermilk
- ¼ cup Canola Oil
- 1 tsp Vanilla extract
- ¼ tsp Salt
- ¼ tsp Cinnamon powder
- ¼ tsp Ground Ginger
- ¼ tsp Nutmeg fresh grated
Lemon Meringue Frosting
- 2 large Egg whites
- ½ cup Sugar
- 2 tsp Lemon, freshly juiced
- pinch Salt
- pinch Cream of tartar
- 1 tsp Rosemary Syrup (recipe below)
Instructions
For the Rosemary Syrup
- In a small saucepan add the water, sugar, and rosemary sprigs on medium heat. Bring to a boil then turn off heat. Set aside to cool and store in glass jar or bottle.
For the Cupcakes
- Preheat oven to 350F degrees and line muffin pan with cupcake liners
- Combine flour, baking powder, baking soda, spices and salt. Set aside
- Using a stand mixer with the whisk attachment whip egg with sugar until light and fluffy. Add the oil, maple syrup, whip for a minute then add the buttermilk and vanilla.
- Lastly add the flour mix. once you have a smooth batter fill cupcake liners.Bake in oven for 15-17 minutes or until a toothpick inserted in the center comes out clean
- Cool in pan for 5 to 10 minutes then transfer to a cooling rack to cool completely.
For the Lemon Meringue Frosting
- In the bowl of a stand mixer add the egg whites, sugar, 1 tsp of lemon juice, the salt and cream of tartar and whisk until combined.
- Cook over a double boiler while whisking until sugar is completely dissolved
- Return mixing bowl to stand mixer and whip on medium for one minute. Then increase to high and whisk until bowl becomes cool to touch. Add remaining 1 tsp of lemon juice and whisk until incorporated.
The Assembly:
- Using a toothpick make multiple holes in cupcakes
- In a small bowl combine 3Tbsp of the Rosemary syrup and 3 Tbsp of Bourbon, Using a brush, soak the mixture into the cupcakes
- Frost the cupcakes with the meringue icing and garnish with a rosemary sprig
Notes
*Cupcake recipe adapted from Veena Azmanov Maple cupcakes with maple buttercream
Tried this recipe?Let us know how it was!