Maple Cupcakes with Maple Frosting

By | October 19, 2014

These Maple Cupcakes make a perfect cozy Winter dessert.  You will love them, there’s delicious maple flavor in every bite!

Delicious Maple Cupcakes by

I grew up on my grandma’s Best Homemade Buttermilk Pancakes topped with her homemade maple syrup.

She always knew how to start out our day so perfect.

The next best thing to her pancakes is maple.

That’s, maple anything.

Poured over hot buttermilk pancakes, mixed into delicious cake batter, or maple icing.

My daughter was in town this weekend and I even made a crock pot of maple sweet potatoes.

I’m having a maple obsession, because it is not my opinion that there is “too much of a good thing”.  When good things come in an abundance, don’t you love it?

I mean, have you ever said, “I have way too many shoes and I don’t like having this many shoes…..I really wished I only had one pair?”


Delicious Maple Cupcakes

So these will be the best Maple Cupcakes you have ever had.

I spread a little royal maple icing on top of the cupcakes, then piped on some maple frosting to make them deliciously cute.

How’s that for a Maple Cupcake?

You can have these for breakfast or dessert.

Print out the easy recipe below and it will be a good day.

5 from 1 reviews
Maple Cupcakes with Maple Frosting
Prep time
Cook time
Total time
These Maple Cupcakes make a perfect cozy Winter dessert.
Serves: 12 Cupcakes
  • 2 cups baking mix {like Bisquick}
  • 1 egg
  • ½ cup maple syrup
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ⅓ cup chopped walnuts
  • 1 cup confectioners' sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • ¼ cup heavy cream
  1. Preheat oven to 350. Line a 12 cup muffin tin with paper liners.
  2. In a large bowl, measure out 2 cups of baking mix, and set aside.
  3. In a medium bowl, beat together the egg, maple syrup, heavy cream, and vanilla. Add the wet ingredients to the baking mix and beat until well incorporated but not over mixed, about 1 minute.
  4. Using an ice cream scoop, fill the muffin tins about ⅔ full. Bake until golden brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Cool for 1 minute before removing the cakes from the pan and cooling completely on a wire rack.
  1. Stir together the confectioners' sugar, pumpkin pie spice, maple syrup, and heavy cream in a medium bowl. Whisk the mixture slowly until it becomes a thick but pourable mixture, adding more heavy cream as needed. Dip the cakes into the icing bowl to coat the top.
  2. For thicker icing add more confectioner sugar to reach your desired consistency. You will need to make it thicker for piping onto cupcakes.
recipe courtesy of Sandra Lee

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8 thoughts on “Maple Cupcakes with Maple Frosting

    1. Marti Post author

      Thank you, Michelle! I’m so glad you want to make them for you family…I hope you all have a wonderful Thanksgiving and that they love your cupcakes!! 🙂

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  2. Cathy

    I lo e that this cupcakes has double frosting!! I am not a cupcake person but I would totally eat this! Yummy! 🙂 Saying hello from wow me Wednesday, and I am wowed! 🙂

    1. Marti Post author

      Thank you, Cathy!! I love how the double frosting makes them perfect! Thanks for stopping by! xoxo Marti

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