Maple Cream Cupcakes
Maple Cream Cupcakes combine the rich flavor of maple syrup with a creamy frosting, perfect for any autumn gathering.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 large mixing bowl
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Maple Cream Frosting Ingredients
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preparation
- Preheat oven to 350°F. Line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in maple syrup and vanilla extract.
- Gradually mix dry ingredients into the wet mixture, alternating with buttermilk. Mix until just combined.
- Divide batter evenly into liners, filling about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then maple syrup, vanilla, and salt. Beat until light and fluffy.
- Using a piping bag, frost the cooled cupcakes. Decorate with a drizzle of maple syrup or a sprinkle of cinnamon if desired.
Serving
- Enjoy the cupcakes with a warm beverage like cider or chai for a perfect autumn treat.
Storage
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Notes
Pro Tips: Use Grade A dark amber maple syrup for the best flavor.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and vinegar if needed.
How to Serve: Pair with a warm beverage for a cozy experience.
Storage & Freshness: Keep refrigerated, and consume within 3 days.
Make-Ahead Tips: Frosting can be made a day in advance and stored in the fridge.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and vinegar if needed.
How to Serve: Pair with a warm beverage for a cozy experience.
Storage & Freshness: Keep refrigerated, and consume within 3 days.
Make-Ahead Tips: Frosting can be made a day in advance and stored in the fridge.