Maple Cupcakes with Maple Buttercream
Coooking Temperature: 325°F/ 165°C / Gas Mark 3
Diet : NF
Calories: 375kcal
Adjust Servings Here: 12 cupcakes
Description
The rich flavor of maple syrup and the light caramel flavor from the brown sugar is what makes these brown sugar maple cupcakes extra special. And if that wasn’t enough we topped it with my incredible maple buttercream and drizzled more maple syrup. A surprisingly simple and easy recipe to make.
Ingredients
Cupcakes
- 1 Egg large
- ½ cup (110 g) Brown sugar
- ½ cup (120 ml) Maple Syrup
- ¼ cup (60 ml) Canola oil
- ¼ cup (60 ml) Buttermilk
- 1 teaspoon Vanilla extract
- 1 ¼ cup (160 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon powder
- ¼ teaspoon Ground ginger
- ¼ teaspoon Nutmeg fresh grated
Maple buttercream
- 8 oz (227 g) Butter (2 sticks) unsalted
- ⅓ cup (80 ml) Maple Syrup
- 2 tablespoon Cornstarch
- 4 cups (480 g) Powdered sugar
- 1 tablespoon Vanilla extract
- ½ teaspoon Salt
Extra
- ½ cup (120 ml) Maple Syrup
Instructions
Cupcakes
- Preheat the oven at 325°F/ 165°C / Gas Mark 3.
- Line a muffin pan with cupcake liners
- In a bowl, combine flour, baking powder, baking soda, spices, and salt
- In the bowl of a stand mixer with the whisk attachment whip the egg with sugar until light and fluffyPro tip - whipping the eggs with sugar will give a light and airy cupcake
- Add the oil, maple syrup, and whip for a minute. Then add the buttermilk and vanilla extractPro tp - do not whip for too long when you add the oil. It will deflate all the volume we just whipped up.
- Finally, add the flour mix and combine until smooth (continue to use the whisk attachment) Pro tip - do not combine or mix too long as we do not want to activate the gluten in our flour.
- Divide the batter between 12 to 15 cupcake liners. Pro tip - depending on how large the egg is and how much volume you manage to whip into the mixture you may get between 12 to 15 cupcakes.
- Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.Pro tip- most cupcakes take between 20 to 22 minutes but these are lighter so they do bake quicker. I suggest checking at about 18 minutes
- Cool in the pan for 5 to 10 minutes then transfer to a cooling rack to cool completely.Pro tp - always frost cupcakes only when they cool completely, otherwise the frosting will melt.
Buttercream
- In the bowl of a stand mixer with the paddle attachment cream butter, maple syrup, salt, vanilla extract, and cornstarch for a minute until smooth
- Start adding the powdered sugar one cup at a time. Once all the powdered sugar is in – continue to whip for 2 minutes until light and fluffy.Pro tip - if you find the buttercream is gritty or stiff. Add a tablespoon more maple syrup or milk
Frost cupcakes
- Put the frosting in a piping bag with a star tip or similar. Pipe a generous swirl over the cupcakes.
- Drizzle a teaspoon of maple syrup (this is optional). Decorate as desired. I used some whole spices.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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