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Spiced Maple & Mustard Ginger Cupcakes

Yields15 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

This rich maple ginger cake is spiced with hints of mustard giving it an extra zest while the dried and fresh figs balance the sweetness of the maple syrup. Perfect for a holiday celebration, an afternoon accompaniment to tea, or just a weeknight pick-me-up!

Spiced Maple & Mustard Ginger Cupcakes

 2 ½ Tbsp Dijon mustard
 ¾ cup warm buttermilk
 1 ½ tsp baking soda
 ½ cup unsalted butter, room tempertature
 ½ cup dark brown sugar, packed
 ¼ cup maple syrup
 ¼ cup molasses
 1 ½ cups all-purpose flour
 1 ½ tsp baking powder
 1 Tbsp ground ginger
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp salt
 2 eggs, large, room temperature
 ¼ cup dried figs, chopped and packed
Spiced Maple Frosting
 8 oz packaged cream cheese, room temperature
 2 Tbsp unsalted butter, room temperature
 2 Tbsp maple syrup
 2 Tbsp fig jam
 1 tsp dry mustard powder
 3 - 3 1/2 cups powdered sugar
 2 Tbsp maple syrup
 2 Tbsp unsalted butter, room temperature
 1 tsp dry mustard powder
 8 - 10 fresh figs, quartered
 30 maple cookies, ginger snap cookies or maple candies (optional)
 ¼ cup yellow mustard seeds, toasted* (optional)

Preheat the oven to 350°F. Line pan with cupcake liners.


In a small bowl, whisk together Dijon mustard, buttermilk, and baking soda and set aside.


Using an electric mixer fit with a paddle attachment, beat together the butter, brown sugar, maple syrup, and molasses on high until fluffy.


Meanwhile, in a medium bowl, sift or vigorously whisk the flour, baking powder, ginger, cinnamon, nutmeg, and salt to thoroughly combine. Set aside.


When butter mixture is well blended, add the eggs one at a time, until incorporated.


Fold the chopped dried fig into the butter and egg mixture. Alternate adding the mustard-buttermilk mixture and the flour mixture until everything is combined. Avoid over-mixing.


Divide batter evenly among the prepared cupcake tins (about 1/4 cup per cupcake). Bake in the center of the middle rack of the oven until a toothpick inserted into the center of each comes out with moist crumbs attached, 15 to 20 minutes. Let cool in the pan for 5 to 10 minutes, and then remove from pan and place on a wire rack to cool completely before frosting.


While cooling, make the frosting. In the bowl of the mixer fitted with the paddle, beat cream cheese, butter, maple syrup, fig jam, and dry mustard powder until soft and fluffy. Carefully incorporate powdered sugar in 3 additions, beating until combined. Adjust consistency with more syrup or sugar, if necessary. Set aside for assembly.


Prepare garnish by heating butter, maple syrup, and dry mustard powder in a small sauce pan until bubbling. Drop in the fresh figs, stirring gently with a rubber spatula until figs are thoroughly coated and cooked for 1 minute. Lift figs out of syrup mixture and cool on a wire rack or parchment paper.


To assemble, spread the buttercream evenly over tops of the cupcakes. Place the cupcakes in the refrigerator and chill until ready to serve. Prior to serving, decorate with the maple butter basted figs, cookies, and/or toasted yellow mustard seed “sprinkles.” Serve and enjoy!

Nutrition Facts

Serving Size 1 cupcake

Servings 15

Amount Per Serving
Calories 470
% Daily Value *
Total Fat 17g27%

Saturated Fat 9g45%
Cholesterol 65mg22%
Sodium 370mg16%
Total Carbohydrate 78g26%

Dietary Fiber 1g4%
Sugars 54g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.