Mini Maple Syrup Buttermilk Cakes
These little lovely Maple Syrup Buttermilk Cakes will melt in your mouth!
Rich with Buttermilk and brushed with maple syrup, these moist little bites are the perfect “sweet thing” for fall, Thanksgiving, and Friendsgiving. Be sure to make extra! They are a great take-away treat!
Grab your aprons! Let me share my recipe with you!
Mini Maple Buttermilk Cakes
Note: This is the form pan I used for this recipe! A mini muffin pan will work just as well for this yummy recipe.
Ingredients
⅓ cup buttermilk
1½ teaspoons pure vanilla extract
2/3 cup unsalted butter
2/3 cup sugar
3 large eggs
1¼ cups all-purpose flour
1¼ tsp. baking powder
1/8 teaspoon salt
pure maple syrup
Directions
Preheat oven to 350°F. Grease and flour the pan. In a small bowl, stir together milk and vanilla extract. Set aside.
Using a medium bowl, whisk the AP flour, the baking powder, and the salt. Set aside.
With a hand mixer, combine the butter and sugar on medium-high speed until light and fluffy. Add the eggs and beat until just mixed.
Reduce the mixer speed to low. Rotating between the milk mixture and the flour mixture, add remaining ingredients a little at a time until blended well.
Spoon the batter into the pan filling each cavity 3/4 full. Give the pan a gently tap on the counter to settle the batter into the cavities and remove air pockets.
Bake 17 to 20 minutes.
Remove the Mini Maple Syrup Buttermilk Cakes onto a cooking rack and cool completely.
Brush each Mini Maple Syrup Buttermilk Cake with Maple Syrup. Let them set for 5 minutes and give them a second coating.
On the form pan packaging, they had the cakes they made with their recipe sitting on a bed of pecans. I did the same. VERY FALL ‘ESK! LOVE IT!
Mini Maple Syrup Buttermilk Cakes
These little beauties will melt in your mouth. Be sure to make extra to share.
Ingredients
Note: This is the form pan I used for this recipe! A mini muffin pan will work just as well for this yummy recipe.
⅓ cup buttermilk
1½ teaspoons pure vanilla extract
2/3 cup unsalted butter
2/3 cup sugar
3 large eggs
1¼ cups all-purpose flour
1¼ tsp. baking powder
1/8 teaspoon salt
pure maple syrup
Instructions
Preheat oven to 350°F. Grease and flour the pan. In a small bowl, stir together milk and vanilla extract. Set aside.
Using a medium bowl, whisk the AP flour, the baking powder, and the salt. Set aside.
With a hand mixer, combine the butter and sugar on medium-high speed until light and fluffy. Add the eggs and beat until just mixed.
Reduce the mixer speed to low. Rotating between the milk mixture and the flour mixture, add remaining ingredients a little at a time until blended well.
Spoon the batter into the pan filling each cavity 3/4 full. Give the pan a gently tap on the counter to settle the batter into the cavities and remove air pockets.
Bake 17 to 20 minutes.
Remove the Mini Maple Syrup Buttermilk Cakes onto a cooking rack and cool completely.
Brush each Mini Maple Syrup Buttermilk Cake with Maple Syrup. Let them set for 5 minutes and give them a second coating.
On the form pan packaging, they had the cakes they made with their recipe sitting on a bed of pecans. I did the same. VERY FALL ‘ESK! LOVE IT!
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These are right up my alley!
Katie! I am so glad you cute thing!