Ingredients:

  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cardamom
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Allspice
  • 1/4 tsp Freshly cracked Black Pepper
  • 1.5 cups Whole Wheat Pastry Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 cup Unsalted Butter, melted
  • 3/4 cup Pure Maple Syrup
  • 1 large Egg, room temperature
  • 1/2 cup Plain Greek Yogurt
  • 2 tsp Pure Vanilla Extract
  • 4 oz Reduced-fat Cream Cheese, softened
  • 2 tbsp Unsalted Butter, softened
  • 3 tbsp Pure Maple Syrup (for frosting)
  • 1.5 cups Powdered Sugar, sifted
  • 1/2 tsp Cinnamon (for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine melted butter with the cinnamon, ginger, cardamom, cloves, allspice, and black pepper. Let sit for 5 minutes to bloom the spices.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt.
  4. In a separate large bowl, whisk the spice-butter mixture with 3/4 cup maple syrup, egg, Greek yogurt, and vanilla extract until smooth and emulsified.
  5. Gradually fold the dry ingredients into the wet ingredients using a silicone spatula until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
  7. While cupcakes cool, prepare the frosting by beating the cream cheese and 2 tablespoons of softened butter until fluffy. Add 3 tablespoons maple syrup and powdered sugar, beating until smooth.
  8. Frost the completely cooled cupcakes and finish with a dusting of cinnamon.