Maple Cupcakes
Prep time
Cook time
Total time
Bright fondant maple leaves adorn these cupcakes with the rich and robust flavor of maple. Using pure maple syrup gives the cakes a moist flavor and golden brown color. The cream cheese frosting, also flavored with maple, gives just the right balance between sweet and cream cheese tang. These cupcakes are wonderful any time of year, but when the maple leaves are turning vibrant shades of red and orange in the cold autumn months seems just about perfect. Beware, when baking these cupcakes your kitchen will be filled with the aroma of pancakes and warm maple syrup.
Recipe type: Dessert | Cupcakes | Butter Cakes
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 cups pure maple syrup, preferably grade B
  • 3 large eggs
  • 1 cup milk (preferably whole milk,) room temperature
Maple Cream Cheese Frosting:
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup pure maple syrup, preferably grade B
  • 4 cups confectioner’s (powdered) sugar
Decoration (optional):
  • About 8 ounces Rolled Fondant for maple leaves
  • Food Coloring (red, orange, yellow, brown)
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, beat the butter about 1 minute until it is smooth and light in color. Gradually add the maple syrup and beat until combined. Don’t worry if the mixture appears curdled.
  3. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk, ending with the last portion of the flour, and stirring just until blended. The batter will be thin.
  5. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  6. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Maple Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and maple syrup; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy.
  2. Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting. Tip: If frosting seems too soft for piping, refrigerate 30 minutes or longer for the desired consistency.
  3. Refrigerate frosted cupcakes until ready to serve. Refrigerate leftovers.
Decoration (optional):
  1. Plan on making the maple leaves at least a day in advance so they will be ready when time to use. Use about 2 ounces of Rolled Fondant for each color. (I used orange, red, brown, and yellow food coloring) knead the food coloring into the fondant, and then knead all the pieces of fondant briefly until the colors are marbled.rolling fondantfondant leaves
  2. Roll the fondant out to about ⅛ inch thick on a pastry mator pastry board lightly sprinkled with confectioners’ sugar or cornstarch, or lightly greased with vegetable shortening. Cut out leaves using a 2 inch maple leaf cookie cutter. Reroll the scraps. Each time you reroll the colors will create different marbled patterns, just like Mother Nature. Set aside to dry.
  3. Place a fondant maple leaf on top of each frosted cupcake.
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 24 to 28 Cupcakes Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Rolled Fondant Tips

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