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frosted maple cupcakes on a wire rack

Maple Cupcakes

Maple cupcakes with maple cream cheese frosting are an easy dessert you'll serve all through fall!

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings 12
Author Kelsie

Ingredients

Cupcakes

  • 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

Frosting

  • 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

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
  2. Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
  3. 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.
  4. Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
  5. 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.
  6. 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.
  7. Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.

Frosting

  1. 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.
  2. 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.
  3. Frost your cooled cupcakes as desired and serve.
  4. 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.

Recipe Notes

  • *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.