Maple Cupcakes
Discover the warm, cozy flavors of fall with these irresistible Maple Cupcakes, a perfect blend of moist, fluffy cake and rich maple cream cheese frosting. Infused with pure maple syrup in both the batter and the frosting, these cupcakes offer a delicate sweetness that feels indulgent yet refined. Made with pantry staples like all-purpose flour, butter, and vanilla extract, this recipe shines with its simple elegance and comforting flavors. Topped with a luscious cream cheese frosting featuring a hint of maple, these cupcakes are as beautiful as they are delicious—ideal for seasonal gatherings, brunch, or an anytime treat. Prep in just 15 minutes and ready to serve in under 40, this recipe makes a batch of 12 crowd-pleasers that are sure to leave everyone asking for seconds. Perfect for keywords like "maple cupcakes," "easy fall desserts," and "maple cream cheese frosting," this dessert is pure autumnal bliss.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (room temperature)
- 0.5 cups Granulated sugar
- 0.5 cups Maple syrup
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 8 ounces Cream cheese (for frosting)
- 0.25 cups Unsalted butter (for frosting)
- 0.25 cups Maple syrup (for frosting)
- 2 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer for about 2-3 minutes, until light and fluffy.
Add the maple syrup, eggs, and vanilla extract to the butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Add the maple syrup and beat until fully incorporated.
Gradually mix in the powdered sugar, 1/2 cup at a time, until the frosting is smooth and reaches your desired consistency.
Once the cupcakes are completely cooled, frost them with the maple cream cheese frosting using a piping bag or a spatula.
Optionally, garnish with a drizzle of maple syrup or a sprinkle of chopped nuts for extra flavor and presentation.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 41.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
