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Maple cupcakes shown with a pale cream cheese frosting swirl
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Maple Cupcakes Recipe

Tender cupcakes sweetened with pure maple syrup and topped with maple cream cheese frosting.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling and frosting chilling time 1 hour 10 minutes
Total Time 1 hour 57 minutes
Servings: 12 cupcakes
Calories: 326.4
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour 180 g
  • 1 1/2 teaspoons baking powder 6 g
  • 1/4 teaspoon fine salt 1.5 g
  • 1/4 cup unsalted butter 57 g, softened, for cake
  • 1 cup pure maple syrup 315 g, for cake
  • 2 large eggs 100 g without shells
  • 1/2 cup whole milk 122 g
  • 1 teaspoon vanilla extract 4.2 g
  • 6 ounces full-fat brick cream cheese 170 g, softened, for frosting
  • 1/4 cup unsalted butter 56 g, softened, for frosting
  • 1 1/2 cups powdered sugar 180 g, sifted
  • 2 tablespoons pure maple syrup 40 g, for frosting

Equipment

  • 1 Standard 12-cup muffin pan
  • 2 Mixing bowls
  • 1 Electric mixer
  • 1 Wire rack

Method
 

  1. Heat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk flour, baking powder, and salt together.
  2. Beat 57 g softened butter until smooth. Slowly beat in 315 g maple syrup, then add eggs one at a time and vanilla. On low speed, mix in the flour mixture in three additions alternating with milk in two additions, stopping when no dry flour remains. Scrape the bowl as needed; do not overmix or taste raw batter.
  3. Divide among 12 liners, filling about two-thirds to three-quarters full. Bake 18–22 minutes, until tops spring back lightly and a toothpick comes out clean. Cool in the pan 5 minutes, then move to a rack and cool fully, about 45 minutes.
  4. For frosting, beat 56 g butter and powdered sugar until smooth, then beat in cream cheese and 40 g maple syrup just until combined. Chill 15–20 minutes if too soft. Spread or pipe evenly over completely cool cupcakes. Refrigerate covered and use within 3 days; do not leave out more than 2 hours, or 1 hour above 90°F.

Video

Notes

Contains wheat, milk, and eggs. Nutrition is estimated per frosted cupcake, using all frosting divided among 12 cakes. Keep refrigerated.
Video credit: Artsy Cupcake, “FALL Artsy Cupcake Challenge | How to Make Cupcakes with Maple Syrup.” This version keeps the maple-syrup cake method but uses less frosting and omits the fondant decorations shown by the creator. Follow the written quantities here.