Maple is such an underrated flavor, often overshadowed by apple and pumpkin desserts in the fall, but these Maple Cupcakes with Maple Buttercream Frosting are so delicious that maple will be your new favorite flavor! Plus, these sweet maple treats are so simple to make and come together in less than 30 minutes!
When you're ready to dive into all things maple, you'll want to check out these light and airy Maple Marshmallows and this decadent Maple Creme Brûlée.
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Just made these today but without the frosting and they're really light and fluffy! Great recipe!
- Alice
🍭 Short & Sweet Recipe Overview
- ⏲️ Time: Takes just 30 minutes
- 🛒 Ingredients: Needs just 9 ingredients
- 🍽️ Servings: Makes 12 cupcakes
- 🥣 Difficulty: Quick + Easy (kid-friendly)
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Why You'll Love this Recipe
- Soft, moist, and delicious. These cupcakes have the perfect texture and an incredible maple flavor.
- Quick & Easy The recipe takes just 30 minutes, and needs just one bowl for the batter and one for the frosting.
- Perfect for fall. Thanksgiving dinner, bake sales, birthdays, potlucks, or brunch, these are the best all-occasion treats for the fall. French Toast Cookies, Biscoff Blondies, and Cinnamon Cupcakes also make great fall treats for any occasion! Want more maple on your Thanksgiving table? You'll love this Maple Bourbon Chocolate Pecan Pie!
- Made from pantry staples. You probably already have most of these ingredients in your kitchen.
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Ingredients and Notes
Maple Syrup - Be sure you are using pure maple syrup, not pancake syrup. This will give both the maple cupcakes and maple buttercream frosting a true maple flavor. Using pancake syrup can make the maple buttercream too sweet and too thin.
Real maple syrup comes in a variety of grades. There are four types of Grade A maple syrup. Dark color with robust taste or very dark color with strong taste will give you the best maple flavor, but amber color with rich taste will also taste great.
See the recipe card below for full information on ingredients.
Substitutions & Variations
Maple Extract - Maple extract can add an extra punch of maple flavor that complements the real maple syrup, especially if you're using a lighter maple syrup like the amber color with rich taste. Start by adding just ¼ teaspoon of extract to the maple buttercream and adjust to taste from there.
Maple Buttercream Frosting - In place of the maple frosting on these moist Maple Cupcakes, try this Cinnamon Brown Sugar Frosting, a Maple Bourbon Marshmallow Frosting, or a more basic Marshmallow Frosting.
How to Make Maple Cupcakes with Maple Buttercream Frosting
Find the complete recipe with measurements in the recipe card below.
- Step 1: Beat together butter and brown sugar till light and fluffy.
- Step 2: Add egg and mix well, then add maple syrup and mix until well combined.
- Step 3: Add the flour, baking powder, and salt, and mix until just starting to combine, then add the milk and incorporate.
- Step 4: Scoop the batter into cupcake liners, filling them about ½ to ¾ full, and bake at 375°F for 18-22 minutes. Cool completely.
- Step 5: For the maple buttercream frosting, beat the butter until soft and smooth, then add remaining ingredients and beat until desired texture.
- Step 6: Pipe or spread onto cooled cupcakes and enjoy!
Recipe FAQs
In baking, the measurements are very important. If your cupcakes are dense, it's likely that you've used too much flour or not enough liquid. Also be sure that you didn't mix up baking powder and baking soda as that will result in a different texture.
It depends on the recipe, but most cupcake recipes will call for the cupcake liners to be ½ to ¾ full. Rarely will a cupcake recipe call for the liners to be completely full, or your cupcake batter may overflow in your oven.
You can, but you don't have to. I usually don't, but doing so can help to remove the liner from the cupcake, especially if the cupcake is still warm or is fragile.
Adding more powdered sugar can help stiffen a runny buttercream frosting. Start by adding about a tablespoon at a time. If you accidentally add too much powdered sugar, you can thin the frosting by adding more maple syrup or a little bit of milk or cream. Add just a teaspoon at a time to prevent thinning it too much.
There are four maple syrup grades, all of which are now called "Grade A". Grade A Golden - Delicate Taste will be the lightest flavor. Grade A Amber - Rich Taste has a more intense flavor than the golden, and is a classic and versatile maple syrup. Grade A Dark - Robust Taste will have a stronger flavor and darker color. This is my personal preference for these Maple Cupcakes. Lastly is Grade A Very Dark - Strong Taste. This will give you the strongest maple flavor with a dark, molasses-like color. Any of these will work, but of course, the level of flavor will vary based on the intensity of the syrup you choose.
Maple Cupcakes and Maple Buttercream Tips & Tricks
Tip #1: Place a few grains of rice in the bottom of each cup of your cupcake pan before placing the paper liners in the pan. This helps absorb any grease or liquid from the bottom of the papers and makes the cupcakes much easier to remove from the pan.
Tip #2: If your frosting feels too thick, add a bit more maple syrup, or some milk or cream. If it feels too thin, add more powdered sugar. Adjust to your liking for both texture and taste.
Tip #3: Maple Cupcakes can be made in advance and stored in an airtight container for 2-3 days. Ideally, the cupcakes should be stored unfrosted, and the maple buttercream can be made fresh the day of serving. However, the buttercream frosting can also be made in advance and stored in an airtight container in the refrigerator for up to a week. When ready to frost the cupcakes, bring the maple buttercream to room temperature and beat it in the mixer for a couple of minutes before topping the cupcakes.
More Maple Recipes to try!
👩🍳 If you tried these Maple Cupcakes or any other recipe on my blog, please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love hearing from you!
📖 Recipe
Maple Cupcakes
Equipment
- cupcake pan
- Mixing bowl
- stand or hand mixer
Ingredients
Maple Cupcakes
- 1 stick butter 8 tablespoons
- 1 cup brown sugar
- 1 egg
- ½ cup maple syrup
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
Maple Buttercream Frosting
- 1 stick butter
- 2 cups powdered sugar
- ½ cup maple syrup
Instructions
Maple Cupcakes
- Preheat oven to 375℉ and line a cupcake pan with cupcake liners.
- Beat together butter and brown sugar until light and fluffy.1 stick butter, 1 cup brown sugar
- Add egg and mix.1 egg
- Add in maple syrup and mix till well combined.½ cup maple syrup
- Add in flour, baking powder, and salt, and mix until starting to combine, then add milk and mix till fully combined.2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, ½ cup milk
- Spoon into cupcake liners and bake for 18-22 minutes. Cool completely.
Maple Buttercream Frosting
- Beat butter until soft and smooth. Add the rest of the frosting ingredients and beat until desired texture.1 stick butter, 2 cups powdered sugar, ½ cup maple syrup
- Pipe or spread onto cooled cupcakes and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Alice says
Just made these today but without the frosting and they're really light and fluffy! Great recipe thanku!
Liz Pollio says
I'm so glad you like them, thank you so much, Alice!