Salted Maple Cupcakes
Indulge in the perfect autumn dessert with these Salted Maple Cupcakes, featuring a rich maple flavor and a hint of sea salt.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing bowls large and medium
Ingredients
Cupcake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Frosting Ingredients
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2-3 tablespoons heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
- Slowly add the maple syrup and vanilla extract to the butter mixture, mixing until well combined.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
- Beat softened butter until creamy. Gradually add powdered sugar, then mix in maple syrup, vanilla, and sea salt. Adjust consistency with heavy cream.
Serving
- Once cupcakes are completely cooled, frost with maple frosting using a piping bag. Sprinkle with a pinch of sea salt if desired.
Storage
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure ingredients are at room temperature for better mixing. Taste and adjust salt levels to your preference.
Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option.
How to Serve: Pair with spiced apple cider or milk for a complete experience.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake cupcakes a day in advance and frost just before serving for best results.
Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option.
How to Serve: Pair with spiced apple cider or milk for a complete experience.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake cupcakes a day in advance and frost just before serving for best results.