Maple Cupcakes with Maple Cinnamon Frosting Recipe

Aaron decided he want cupcakes for his birthday BBQ last night so I set about finding something cool to make for him. My awesome friend Cailin suggested making Maple Cupcakes with Maple Cinnamon frosting & crumbled candied bacon on top. She sent me the link to Baking Bites for the recipe.

Interesting, yeah?

The candied bacon was a complete disaster, which personally I think was a good thing, the thought of it was kinda gross, well to me anyway.

So here they are & here is the recipe……

Maple Cupcakes with Maple Buttercream
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup buttermilk
1/3 cup maple syrup

  • Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  • In a medium mixing bowl, whisk together flour, baking powder and salt.
  • In a large mixing bowl, cream together butter and sugar until light.
  • Beat in eggs, one at a time, followed by vanilla extract. Stir in buttermilk and maple syrup.
  • Gradually blend in the flour mixture, stirring only until batter is just combined and no streaks of dry ingredients remain.
  • Divide evenly into prepared muffin tin.
  • Bake for 15-18 minutes, until a toothpick inserted into the center of the cakes comes out clean.
  • Turn cupcakes out on to a wire rack to cool before frosting.

Makes 12 cupcakes.

Maple Buttercream
1/2 cup butter, room temperature
2 tbsp maple syrup, room temperature
2-3 tbsp milk, room temperature
2-3 cups confectioners’ sugar
1/2 teaspoon ground cinnamon (I added this part)

  • Combine butter, maple syrup, milk, cinnamon and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth.
  • Add remaining sugar in gradually until frosting is thick enough to spread easily. You may not use all the sugar.
  • If icing is too dry, add additional milk until desired consistency is reached.
  • Spread or pipe onto cooled cupcakes.

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