Maple Cupcakes

Get ready for all the Fall flavors with these maple cupcakes with maple syrup buttercream! These brown sugar cupcakes are sweetened with maple syrup and are so simple to make - they only take 15 minutes to prepare! They're then topped with a delicious maple syrup frosting.

These extra fluffy maple cupcakes are the perfect fall dessert, and in total it takes just 20 minutes to prepare the cupcakes and the frosting. The frosting is similar to my espresso frosting, but flavored with maple syrup instead of coffee.

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• Tell me about this recipe!
• Ingredients Needed
• How to make this recipe
• Recipe Tips:
• Frequently Asked Questions
• More Cake Recipes You Should Try!
• Recipe

Tell me about this recipe!

• The cupcakes are sweetened with sugar, brown sugar, and maple syrup. Because there isn't a lot of sugar added to these maple cupcakes, it provides a perfect balance of sweetness.
• They're lightly spiced with cinnamon and nutmeg - my favorite fall flavors!
• The cupcakes are topped with an American buttercream which is sweetened with pure maple syrup. I then sprinkled over some chopped pecans and drizzled some extra maple syrup on top.

Ingredients Needed

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The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.

• Maple Syrup: use real maple syrup for the cupcakes and the frosting, it will make a huge difference to the final cupcakes.
• Butter: I use European style butter, like Kerry Gold, in all of my recipes. This will make your cupcake and frosting much creamier and richer, as European style butter has a higher butterfat content.
• Oil: Instead of just butter in my cupcakes, I add some oil - this gives moisture to the cupcake. Use a neutral oil like vegetable, canola, or rapeseed oil.

How to make this recipe

One: In a bowl or large jug, whisk together the flour, baking powder, salt and spices. Set aside.

Two: In a mixing bowl fitted with the paddle attachment, beat the butter and two sugars together until light and airy. Slow down the mixer and slowly pour in your maple syrup.

Three: Add your oil and beat well. Add your eggs one at a time, beating well after each addition. Finally, add in your vanilla extract. Make sure you are scraping the sides of the bowl every few minutes.

Four: On a low speed, add the flour mixture in three additions, alternating with your buttermilk. Make sure not to overmix!

Five: Line your muffin pan with cupcake liners and fill each one until it is three quarters full. Bake at 350 degrees for 15-18 minutes.

Six: Allow your maple cupcakes to cool in the tray for 10 minutes before removing them and letting them cool completely.

Seven: In your stand mixer fitted with the paddle attachment, beat the butter and confectioners's sugar together on low speed until combined. Increase the speed to medium until it becomes thick.

Eight: Add the vanilla extract, salt and maple syrup and beat again on medium-high speed. Turn your mixer to your lowest speed and slowly pour in your cream until it becomes a spreadable consistency.

Recipe Tips:

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
• Only fill up your cupcake liners to three quarters of the way, if you fill it up any further they will overflow in the oven!

Frequently Asked Questions

More Cake Recipes You Should Try!

Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.

Recipe