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Lawrence D. Smith

Golden Maple Cupcakes, Creamy Frosting

Soft, tender cupcakes made with brown sugar, butter, milk, and pure maple syrup are topped with an easy maple buttercream. This straightforward recipe makes 12 flavorful cupcakes in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Maple Cupcakes
  • 1 stick butter 8 tablespoons
  • 1 cup brown sugar
  • 1 egg
  • ½ cup pure maple syrup
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup milk
Maple Buttercream Frosting
  • 1 stick butter
  • 2 cups powdered sugar
  • ½ cup pure maple syrup

Equipment

  • Cupcake pan
  • Cupcake liners
  • Mixing bowl
  • Stand mixer or hand mixer
  • Spoon for portioning batter
  • Piping bag or spatula for frosting

Method
 

  1. Prepare the Oven: Preheat the oven to 375°F and line a cupcake pan with cupcake liners.
  2. Cream the Butter: Beat the butter and brown sugar together until the mixture becomes light and fluffy.
  3. Add the Egg: Add the egg to the butter-sugar mixture and beat until incorporated.
  4. Blend in the Maple Syrup: Pour in the maple syrup and mix until it is thoroughly combined with the batter.
  5. Combine the Dry Ingredients: Add the flour, baking powder, and salt, mixing until the ingredients are just beginning to come together.
  6. Add the Milk: Pour in the milk and continue mixing until the batter is fully combined.
  7. Fill the Liners: Spoon the prepared batter into the lined cupcake pan.
  8. Bake the Cupcakes: Bake at 375°F for 18–22 minutes, until the cupcakes are baked through.
  9. Cool Completely: Remove the cupcakes from the oven and allow them to cool completely before frosting.
  10. Prepare the Buttercream: Beat the butter until it is soft and smooth, then add the powdered sugar and maple syrup and beat until the frosting reaches the desired texture.
  11. Frost the Cupcakes: Pipe or spread the maple buttercream over the completely cooled cupcakes, then serve and enjoy.

Notes

  • Use pure maple syrup rather than pancake syrup for the best maple flavor and texture.
  • Allow the cupcakes to cool completely before adding the buttercream so the frosting remains smooth and holds its shape.
  • The frosting can be piped or simply spread over the cupcakes, depending on the presentation you prefer.
  • If the buttercream is too thick, adjust its consistency with a little more maple syrup, milk, or cream.
  • If the frosting is too thin, incorporate more powdered sugar until it reaches the desired texture.
  • The recipe makes 12 cupcakes and has a total preparation and baking time of about 30 minutes.