A delicious light cupcake made with pure maple syrup in the cake and in the frosting. These individual sized maple cupcakes are perfect for parties, birthdays, and more.

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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!

Maple Cupcake in a paper wrapper with maple frosting and topped with a walnut.

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❤️ Why you'll love it
🥘 Ingredients
🔪 Instructions
🥄 Equipment
🥫Storage
📖 Variations
💭 Tips
🙋 FAQ's
📚 Related Recipes
🍽 Serve with...
📖 Recipe
💬 Comments

❤️ 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

Scooping batter into paper liners. — Use a ¼ cup sized scoop to scoop the batter into the baking liners.

🔪 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

Measuring out the maple syrup. — Use pure maple syrup for the best flavor!

🥫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.

Maple Cupcakes with maple frosting topped with a walnut.

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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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Double Maple Cupcakes

Shelby Law Ruttan

A delicious light cupcake made with pure maple syrup in the cake and in the frosting. These individual sized maple cupcakes are perfect for parties, birthdays, and more.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Desserts

Cuisine American

Servings

Calories 253 kcal

Equipment

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.

Nutrition

Calories: 253kcalCarbohydrates: 44gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 185mgPotassium: 63mgFiber: 0.4gSugar: 33gVitamin A: 259IUCalcium: 52mgIron: 1mgNet Carbohydrates: 44g

Keyword Maple Cupcakes

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Comments

5 from 2 votes (2 ratings without comment)

Maple Cupcakes