Maple Cupcakes with Maple Buttercream

Maple Cupcakes with Maple Buttercream

Although it will always be my favorite use for it, maple syrup can be used for so much more than just topping pancakes and waffles. I’ve used it to sweeten cookies and homemade granola before, where it accents the other ingredients with its rich, sweet flavor. But there is no reason to keep maple as a background flavor and here I’ve made it the star flavor of a batch of Maple Cupcakes with Maple Buttercream, where there is real maple syrup in both the cake and the frosting.The cupcake recipe uses some brown sugar and some maple syrup for sweetness. The brown sugar helps give the cupcakes a tender consistency, and it also goes well with the maple syrup. There is no maple extract in here, so all that maple flavor comes from the syrup. I used Grade B maple syrup, which has a slightly stronger flavor than Grade A syrup. You can use either, but I’ll recommend B if you’re going out to buy some syrup. Do not use pancake syrup in these cupcakes.

The frosting also has some maple syrup in it. Make sure all the ingredients are at room temperature when you mix them together so you get a very smooth frosting. Often, maple syrup is stored in the fridge, so consider this a quick reminder to take it out before you start to bake!

These have a great maple flavor to them, with a buttery undertone. I don’t think that they taste like pancakes, but if that is where you usually use maple syrup, the cupcakes might remind you of them! The cake has a slightly firm, tender crumb and holds up really well to frosting and to traveling, so consider these as an option for winter or holiday get-togethers.

Maple Cupcakes with Maple Buttercream
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup buttermilk
1/3 cup maple syrup

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract. Stir in buttermilk and maple syrup. Gradually blend in the flour mixture, stirring only until batter is just combined and no streaks of dry ingredients remain.
Divide evenly into prepared muffin tin.
Bake for 15-18 minutes, until a toothpick inserted into the center of the cakes comes out clean.. Turn cupcakes out on to a wire rack to cool before frosting.

Makes 12 cupcakes.

Maple Buttercream
1/2 cup butter, room temperature
2 tbsp maple syrup, room temperature
2-3 tbsp milk, room temperature
2-3 cups confectioners’ sugar

Combine butter, maple syrup, milk and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth. Add remaining sugar in gradually until frosting is thick enough to spread easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached.
Spread or pipe onto cooled cupcakes.

*Note: I dusted these with confectioners’ sugar to give them a “snowy” look.

25 comments

  1. These look and sound divine. Think I’ll make these tomorrow. Happy birthday to me! By the way, I made the Snickerdoodle Pie and it was really really good. Especially with vanilla ice cream! Next time I think I’ll try it without the piecrust and see if I like it as much. Thanks for all the great recipes.

  2. Maple and butter…yum these look moist and delicious.
    Mimi

  3. These sound fabulous! I read this post and jumped up to set out butter and eggs to warm up. I’m making this this morning! Thanks for the post.

  4. I’ve never tried maple cupcakes before, these look nice!

  5. They sound delicious!

  6. Wow, these look great! I LOVE maple syrup (and the Vince Vaughn monologue about maple syrup in Wedding Crashers, which I can’t help by think about now).

    Also, I’ve been reading your blog for a while and I think it’s great. I’ve tried many of your cookie recipes and they’ve all been fabulous (the spicy molasses cookies and coffee cookies are my favorites). Thanks for all of the inspiring dessert ideas!

  7. This is just what i was looking for, this blog is one of the best

  8. Mmmmmmm, cupcakes! :P

  9. Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

  10. Just made these and the taste is incredible! I was a little surprised at how thick the batter was, but it came out great.

    I made mini cupcakes and it took 13-14 minutes for them to bake. It made an even 48.

    Thanks for the recipe!

  11. Maple and butter yummy these attending clammy and delicious.

  12. I made these for my husband’s birthday last week & they were fantastic. Thank you for sharing the recipe :D

  13. Hi, I am new to the world of food blogs and I absolutely love yours! I have already made a few of your recipes and this is one of my favourites. I have just set up a new blog and am going to post your recipe on there, I hope you don’t mind – of course I will say that its yours! Feel free to check it out and see how mine turned out! These are soooo yummy!! Thank you! Poppy

  14. I just made these…so delicious! Thanks for posting the recipe. My husband LOVES maple, so I was very happy to see this combination.

  15. I just found this site/recipe via pinterest and have made these delicious cupcakes. Thanks for the recipe. I will definitely make them again!

    Best wishes,
    Natasha.

  16. This recipe turned out wonderfully! Very good flavor and texture!

  17. I must have done something wrong because I just made these and they are rubbery and not very maple-y. Probably won’t try these again:(

  18. I made these and they didn’t rise very much (but tasted wonderful!), is there any way to fux this?

  19. This is my go to recipe whenever someone asks me to make maple bacon cupcakes. They turn out perfectly all the time and taste better than all the other recipes I tried.

  20. I made a batch of these yesterday. I’m a Vermonter and my family makes maple syrup and these just weren’t as maple-flavored as I wanted, so I made a second batch today, but substituted maple sugar for the brown sugar, then used some maple sugar in combination with the confectioners sugar in the frosting. I also crumbled bacon over them. They’re fantastic! Love the recipe – I’ll definitely use it again!

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