Maple cupcakes are simple to make and they’re the perfect dessert for fall. Frosted with a not-too-sweet maple cream cheese frosting, these cupcakes are always a hit!
When it comes to fall flavors are you team pumpkin or team apple?
Given that binary choice, I’m team pumpkin all the way. But throw maple into the equation?
It’s not even a tough call, I’m team maple. Hence these maple cupcakes with INSANELY good maple cream cheese frosting—the cream cheese adds a gorgeous zing to keep the frosting from being overly sweet.
And the best part? The cupcakes are refined-sugar free so if you leave off the frosting (which you shouldn’t, but if you did) you could pretend you’re eating something healthy. I’d insert a winking emoji here but I can’t figure out how to do that from my computer. . .
Why you’ll love these maple cupcakes
- You don’t need a stand mixer to make them!
- They freeze well so you can keep them on hand for cupcake emergencies
- They’re made with kitchen staples you probably already have on hand
How to make maple cupcakes
- Stir together your dry ingredients
- Beat butter until smooth
- Mix in the maple syrup, eggs, and a few more ingredients
- Beat in the dry ingredients until smooth
- Divide between paper-lined muffin cups
- And bake!
Let your cupcakes cool completely before you frost them so your frosting doesn’t melt and make a mess—and ruin the delicious, delicious frosting too.
Baker’s tip: If you want to make the cupcakes a day ahead, you can store them at room temperature, covered loosely with plastic wrap, overnight. Then make the frosting and frost your cupcakes when you’re ready to serve.
How to make maple cream cheese frosting
- Beat room temperature butter and cream cheese together until smooth
- Add powdered sugar and a few other ingredients
- Beat until smooth
Then it’s just a matter of frosting your cupcakes and devouring.
I used my trusty small offset spatula to frost my cupcakes; I love the sort of rustic look I can achieve with it—it’s simple and perfect for fall.
To frost them, I just scooped a dollop of frosting on each cupcake and swirled the offset spatula around the top of the cupcake several times, until I liked the way they looked.
If you prefer to pipe your frosting, this maple cream cheese frosting is pipe-able, you just might need to chill it for a bit since cream cheese frosting is usually softer than a standard American buttercream.
How to store maple cupcakes
Once the cupcakes are frosted, you’ll need to store them in the fridge (because of the cream cheese). Keep them refrigerated, covered, for up to 2 days but keep in mind they taste best the day they’re made.
You can also store them in the freezer, tightly wrapped, for up to 3 months.
To freeze your cupcakes, set them on a baking sheet, then put the baking sheet in the freezer. Freeze until the frosting is set, usually about 30 minutes.
Wrap individually and store them in freezer bags; you can pull one out any time you’re craving something sweet!
Possible variations
- Fold 1 cup of chopped walnuts into the cupcake batter after you add the dry ingredients (nuts add great texture)
- Fold 1 cup of chocolate chips (mini work best) into the cupcake batter after the dry ingredients
- Add a 1/2 teaspoon (or more, to taste) of ground cinnamon to the frosting when you add the powdered sugar
- Similarly, you could sprinkle a little cinnamon sugar on top of the frosting for a little sparkle and extra flavor
Is maple syrup the same as pancake syrup? Can I use pancake syrup in these?
No they’re not the same and no you can’t substitute pancake syrup here.
Maple syrup is sap from the maple tree that’s been boiled down until thick. It’s pure—no additives, no nothing other than maple syrup are included.
Pancake syrup is typically corn syrup that’s been flavored with maple extract; it’s not a substitute for pure maple syrup in baking.
I won’t go into the different grades of maple syrup because apparently they’ve changed in the last few years and I can’t wrap my head around them anymore—it really doesn’t matter what grade you use though.
Just be sure you’re using pure maple syrup, not “pancake syrup.”
A few more fall desserts
Pumpkin Dump Cake
Pear Crisp
Nantucket Cranberry Pie
Chocolate Pumpkin Cake
Did you make these maple cupcakes? Hooray! Let me know what you think with a comment and a rating below. Then post a pic over on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
Maple cupcakes with maple cream cheese frosting are an easy dessert you'll serve all through fall!
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter at room temperature
- 1 cup maple syrup*
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple flavor
- 6 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 4 1/2 to 5 cups powdered sugar
- 1 to 3 tablespoons milk or heavy cream
- 1/2 teaspoon maple flavor
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
- Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
- Put the butter in a medium bowl and beat with an electric mixer until smooth. Add the maple syrup and beat to combine, then beat in the eggs.
- Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
- Add the dry ingredients and beat on low until just incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
- Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 16 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.
- Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 4 1/2 cups of powdered sugar, 1 tablespoon of milk and the maple flavor and salt.
- Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable (or pipe-ablconsistency.
- Frost your cooled cupcakes as desired and serve.
- Uneaten cupcakes can be stored in the fridge, loosely covered, for up to 2 days (but they’re best the day they’re made). You can also store them in the freezer, tightly wrapped, for up to 3 months.
- *Be sure to use pure maple syrup, not pancake syrup; they’re not the same thing.
- If you want to make the cupcakes (without frosting them) a day ahead, you can store them at room temperature, covered loosely with plastic wrap, overnight. Then make the frosting and frost them when you’re ready to serve.
Cupcakes adapted from Martha Stewart’s Cupcakes
Jnr says
Delicious and moist cupcakes. I was happy to find a good cupcake recipe with actual maple syrup! Thank you!
Kelsie says
I’m so glad you enjoyed them!
Alyaa says
Had too much maple syrup nearing their BEst before date so tried this. They disappeared from the counter even before i could make the frosting so i didn’t bother with frosting! Delish, not too sweet which is amazing. Thanks for the recipe
Kelsie says
I’m so glad they were a hit!
Alix says
Is maple flavour like vanilla extract?
Kelsie says
Yes! You can find it in the baking aisle next to the vanilla.
Michelle D says
HI there- I made some modifications to make them gluten and dairy free and they are SO good!! If others want to do the same, I did 1 1/4 cup bobs red mill 1:1 gluten free flour, 1/8 cup expandix tapioca starch, earth balance butter, and full fat coconut milk! I am also at high altitude so I added 1 extra egg! Thank you!!
Kelsie says
I’m so glad you liked them, Michelle! Thanks for the modification notes!
John / Kitchen Riffs says
Maple is great! And these cupcakes look terrific. Reading this just reminded me that I’ve got a couple of containers of maple syrup in my pantry that really need using. Cupcakes, anyone? 🙂 Good stuff — thanks.
Carlee says
I absolutely adore maple baked goods. These cupcakes look fabulous!
Ben|Havocinthekitchen says
While spring is the official maple season, maple syrup is always associated with autumn to me; it gives warm, earthy, and cozy feelings. So if you need any help to handle these beautiful cupcakes, please let me know. And the cream cheese frosting? I’ll have a few extra spoons along with a cupcake 🙂
MaryAnn | The Beach House Kitchen says
Just saying, I would have a hard time sharing! These look totally delicious Kelsie. I love that maple cream cheese frosting. I’d be enjoying it straight from the bowl!
Katherine | Love In My Oven says
I’ll take maple over pumpkin any day! I love it! And psssht – leave off the frosting!? Haha no way. I’m sipping on some tea right now and one of these would be JUST perfect!!
Laura says
I’m in a totally Maple Mood, Kelsie, so these look absolutely perfect. Any frosting that’s “not-too-sweet” is perfect atop a tender cupcake! So delicious. I’m totally Team Maple!
Alexandra @ It's Not Complicated Recipes says
You have done it again, my friend! This is one amazing recipe. Maple is the best!! Delicious 🙂
annie@ciaochowbambina says
TEAM MAPLE all the way!! Wish I had a baker’s dozen to go with my morning coffee! 😉
Cheyanne @ No Spoon Necessary says
I’m team maple all the way too… well, team maple with a generous side of apple and pumpkin. 😉 Maple is sooooo good in cream cheese frosting!!! I could literally just eat maple flavored frosting by the spoonful, but it’s probably more appropriate to eat it on top of cupcakes. Which isn’t a problem if it is THESE cupcakes, because they look absolutely amazing!! I’ll take 5 dozen please!!! They are perfect for fall!!
Milena says
Love these little numbers, so perfect for Fall! I am envisioning enjoying one by the fire, outside on a warmer evening with a glass of maple brown ale, mmm!
Kelly @ Kelly Lynn’s Sweets and Treats says
Totally, hands down TEAM MAPLE! And you got me with these cupcakes!! I can imagine biting into one now. Mmmmmm 🙂
Dawn - Girl Heart Food says
I love pumpkin, but maple is oh so yummy too. These cupcakes would be absolutely perfect for Thanksgiving! Love that the icing is not too sweet! The cake part refined sugar free? That means they are totally healthy ;)…and I get to eat a couple for sure, right 🙂 ? I’ll just pretend you said ‘yes’, lol. Pinned! Have a wonderful week, my friend!
Leanne says
Oh wow, what a question?! I’m team apple year round, but in the fall, I’m team pumpkin! But yes, throw maple into the mix and I’m torn. These cupcakes look delicious and I bet they smell amazing too! Wishing I had these lined up for dessert after Thanksgiving dinner today! Pinning!
David @ Spiced says
I’m with ya on #TeamMaple, Kelsie! I love apples and pumpkins in baking recipes as well, but maple always takes the cake…err, cupcake in this case…for me. I always find it ironic that maple is associated with Fall when maple syrup is actually produced in the Spring. But, hey, I’m cool with it all year long. Have you ever had a maple creamie? (Maple soft serve ice cream <–amazing!) Or maple cream? (Kinda like butter, but not really.) Also, I want a cupcake for breakfast now.
Kim Lange says
Yay for maple! These look so yummy and scrumptious Kelsie! I’m pinning for later for sure! xo