These Maple Cupcakes are made with pure maple syrup both in the cupcake and in the frosting! This delicious cupcake recipe is perfect for picnics, barbecues, birthday parties and more!
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❤️ Why you'll love it
- There is pure maple flavor in both the cupcake and the frosting!
- They are single serving cakes that can be eaten with your hands!
- Cupcakes are easily portable!
🥘 Ingredients
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Granulated sugar
Unsalted butter, best used at room temperature
Vanilla extract
Imitation maple flavoring, I love to use this one.
Large eggs
All-purpose flour
Baking powder
Salt
1% low-fat milk
Real maple syrup
Powdered sugar
🔪 Instructions
For the cake
- Preheat oven to 350° F.
- In a large bowl, using a hand mixer on medium speed, cream together the the butter, sugar, vanilla extract, and maple extract for 5 minutes, until well blended.
- Add eggs, 1 at a time, beating well on low speed, after each addition.
- In a medium bowl, combine flour, baking powder, and salt, stirring well with a whisk.
- Combine milk and maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix well after each addition.
- Line a 12 cup muffin pan with paper liners. Using a ¼ cup cookie scoop, divide cupcake batter into muffin pan.
- Bake at 350° F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
For the maple frosting
- In a large mixing bowl using a hand mixer on medium speed, mix together maple syrup, butter, vanilla extract, maple extract, and salt for 1 minute.
- Gradually add the powdered sugar, mixing until just blended (do not overbeat).
- Spread the frosting over cooled cupcakes using an offset spatula.
🥄 Equipment
Mixing bowls
Electric mixer
Rubber scraper
Cupcake liners
12 cup cupcake tin
Cooling rack
Offset spatula
🥫Storage
Store cupcakes in an airtight container in the fridge up to 1 week or in the freezer up to 3 months.
📖 Variations
- Sprinkle some crispy cooked chopped bacon on top of the frosting.
💭 Tips
- For a liner that doesn't stick to the cupcake and tear, use these parchment paper cupcake liners.
🙋 FAQ's
Can you substitute imitation maple syrup for the pure maple syrup?
Yes, imitation maple syrup will work in this recipe.
📚 Related Recipes
Chocolate Espresso Cupcakes will make any chocolate lover happy!
Coconut Cupcakes with Lime Buttercream Frosting are another lower fat cupcake with incredible flavors.
Diabetic Carrot Cake Cupcakes Recipe are lower sugar and delicious!
🍽 Serve with...
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Double Maple Cupcakes
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ½ cup granulated sugar
- 5 tablespoons butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon imitation maple flavoring
- 2 large eggs
- 1¼ cups flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup 1% low-fat milk
- ¼ cup maple syrup
For the frosting
- 3 tablespoons pure maple syrup
- 2 tablespoons butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon imitation maple flavoring
- ⅛ teaspoon salt
- 1¾ cups powdered sugar
Instructions
For the cake
- Preheat oven to 350° F.
- In a large bowl, using a hand mixer on medium speed, cream together the the butter, sugar, vanilla extract, and maple extract for 5 minutes, until well blended.
- Add eggs, 1 at a time, beating well on low speed, after each addition for 1 minute, or until well incorporated.
- In a medium bowl, combine flour, baking powder, and salt, stirring well with a whisk.
- Combine milk and maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix well after each addition.
- Line a 12 cup muffin pan with paper liners. Using a ¼ cup cookie scoop, divide cupcake batter into muffin pan.
- Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
For the maple frosting
- In a large mixing bowl using a hand mixer on medium speed, mix together maple syrup, butter, vanilla extract, maple extract, and salt for 1 minute.
- Gradually add the powdered sugar, mixing until just blended. Spread the frosting over cooled cupcakes using an offset spatula.
Tangled Noodle says
I can guarantee that Mr. Noodle will love these! He is so particular about specific flavors for specific foods and when it comes to baked goods like cakes, donuts, etc., if there is a maple-frosted option, that's what he'll choose every time! Needless to say, your double maple cupcakes look delicious!
Family Cuisine Food And Recipe says
Looks Tasty ! Thank you for sharing. Cheers !
Mary Ann says
What a great way to use maple syrup. I love the pure stuff. Have a great time on your cruise!
Kim says
Oooh, I love your story about wax on snow. I've never heard of this, but it sounds delightful and reminds me of my dad's snow ice cream (half and half, sugar, and an egg mixed together and poured on fresh snow). I would love to see the maple syrup making process. Thanks for sharing this!
Sara @ Our Best Bites says
Yum! I think those look fantastic.
noble pig says
I think Maple is by far one of my favorite flavors. And double maple...yum.
CookiePie says
OOOOH - I love love love LOVE maple - those cupcakes look amazing!
Pam says
P.S. Have a great time on your cruise you lucky girl!!!
Katy ~ says
yummmmm.... maple!!!! I would love TWO!!
Miakoda says
Looks so sweet. They're light, eh? I'd love to have one of those! 🙂
Linda says
Great choice, HoneyB! They look very inviting--YUM!
Cookin' Canuck says
I'm so glad you went with maple syrup rather than bologna! These look and sound phenomenal.
Donna-FFW says
Love all the maple links you gave here.. have to try the pork chops and the bread. One question do you use grade a or b?
Helene says
Was nice having a virtual Dinner with you. Those cupcakes looks so yummy. I want to make them so bad. 🙂