Date Cupcakes with Maple Cinnamon Buttercream

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Ingredients
  

  • 1.5 cup pitted, chopped dates
  • 1 tsp baking soda
  • 1 cup boiling water
  • 1 cup boiling buttermilk
  • 1/2 cup butter plus 2 tbsp
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 Eggs
  • 2 3/4 cup Flour
  • 1/2 tsp salt
  • 1 3/4 tsp baking powder
  • date sugar for top of cakes
  • 1/2 cup butter
  • 8 oz cream cheese
  • 1 tbsp Butter or Margarine
  • 4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees and line cupcake pans for about 20 cupcakes.
  • Bring water and buttermilk to a boil. While waiting, chop dates and place into a bowl with baking soda. Pour water and milk over dates, briefly stir, then let sit for 20 minutes.
  • In a separate bowl, beat butter and sugar until creamy, about 4 minutes.
  • Add eggs one at a time and vanilla.
  • In a separate bowl, mix flour, salt and baking soda together.
  • Slowly add the dry ingredients and the date mixture (alternating between the two) to the butter and eggs (1/3 dry, then 1/2 dates, the 1/3 dry, then 1/2 dates, then 1/3 dry).
  • Fill cupcakes liners 2/3 full and bake for 13-16 minutes or until a knife inserted comes out clean.
  • Buttercream: Beat butter and cream cheese for 4 minutes. Then add maple syrup (or honey), powdered sugar, vanila and cinnamon. You can also add milk or heavy cream if desired.
  • Pipe onto cooled cupcakes and top with date sugar.
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