Maple Cupcakes
Cozy cupcakes sweetened with real maple syrup and crowned with a maple buttercream. Tastes like a fall morning.
Ingredients
Total time: 38 minutes
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/2 cup whole milk
Maple buttercream
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup pure maple syrup
- Pinch of salt
Instructions
- 1
Heat the oven to 350°F and line a 12-cup tin with liners.
- 2
Whisk the flour, baking powder, cinnamon, and salt together.
- 3
Cream the butter and sugar, then beat in the maple syrup and eggs.
- 4
Add the dry ingredients alternately with the milk, mixing just until combined.
- 5
Divide among the liners and bake 16–19 minutes. Cool completely.
- 6
Beat the frosting ingredients until fluffy and pipe onto the cupcakes.
Zoe's Tips
- Use Grade A dark maple syrup for the strongest maple flavor.
- Add a little maple extract if you want an even bolder taste.
- A pinch of flaky salt on top brings out the maple beautifully.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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