Maple Cupcake Recipe

Author Tammilee Tips


  • Maple Cupcake Ingredients:
  • 1/2 C white sugar
  • 5 TBSP stick margarine softened
  • 1 tsp vanilla
  • 1/2 tsp maple extract
  • 2 eggs room temp
  • 1 1/4 C flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 C milk
  • 1/4 C pure maple syrup.
  • Maple Frosting Ingredients:
  • 2 TBSP maple syrup
  • 4 TBSP margarine soft
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 1/4 tsp salt
  • 3 1/2 C powder sugar


  • -Preheat oven to 350°F. Line a 12-cup cupcake tin with paper liners.
  • -Combine flour, baking powder, and salt whisking together. Set aside.
  • -In a mixing bowl beat together on medium speed with an electric mixer the sugar, margarine, vanilla and maple extract.
  • -Add one egg at a time beating directly after each addition.
  • -Stir milk and maple syrup together in a small bowl.
  • -Begin adding the flour mixture with the sugar mixture alternating with the milk mixture.
  • -The flour mixture should be added first and as the last addition. Blend well after each addition.
  • -Scoop the batter into the paper lined cupcake tins until 3/4 s filled or until an inserted toothpick comes out clean.
  • -Cool for 10 minutes while still in the cupcake pan.
  • -Remove from the cupcake pan and put each on a wire rack to coll completely.
  • Maple Frosting Directions:
  • -Combine the maple syrup, margarine, vanilla, maple extract and salt into a mixing bowl beating with an electric mixer until combined.
  • -Gradually add 1/2 C of powdered sugar at a time blending after each addition. Do not over beat.
  • -Test to see if frosting can make and hold a peak. Take a spoonful and turn it upside down if the frosting sticks to the spoon the frosting is ready. If not add more powdered sugar a little at a time.
  • -Once the frosting can hold a stiff peak scoop it into a pastry bag with a star tip. Twist the open end of the pastry bag and squeeze the frosting to the tip.
  • -Begin frosting on the edge of the cupcake and working towards the center.