Maple Cupcakes
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These Maple Cupcakes with maple buttercream taste like a stack of fluffy pancakes! They’re easy to make and perfect for fall!
If you were to take a stack of pancakes and turn it into a dessert, you would end up with these Maple Cupcakes! They’re fluffy, buttery and so delicious! This recipe uses both maple syrup and maple extract to pack in tons of maple flavor! If you’re in the mood for more maple treats, try my Maple Cookies with Maple Icing or Maple Bacon Cupcakes!
Ingredient Breakdown
All-purpose flour – this gives the cupcakes structure.
Baking powder and baking soda – both are necessary to help the cupcakes rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 3/4 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – provides sweetness and texture.
Vegetable oil – adds moisture and tenderizes cupcakes.
Eggs and egg yolk – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Maple extract – necessary to give the cupcakes their maple flavor. I used McCormick’s Maple Extract.
Buttermilk – adds flavor and moisture.
How To Make Maple Cupcakes
1. Make the Maple Cupcakes: In a small bowl combine the all-purpose flour, baking powder, salt and baking soda.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the eggs and egg yolk one at a time then add the vanilla extract and maple extract.
3. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
4. Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean.
5. Make the Maple Buttercream: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
6. Add confectioners’ sugar and mix on low until combined.
7. Add the maple syrup, vanilla extract and maple extract then beat until fluffy. Add salt to taste. Decorate as desired. Store Maple Cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
Pro Tips For Maple Cupcakes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy.
- Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
- Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the buttercream will melt and slide off.
My Favorite Cupcake Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- 12-count cupcake pans
- Cupcake liners
- Cookie scoop. This one makes it so easy to scoop the perfect amount of batter for each cupcake.
- Mini offset spatula
- Piping tips and piping bags
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Maple Cupcakes
Equipment
- Two 12-count cupcake pans
- Stand mixer or hand mixer
Ingredients
Maple Cupcakes
- 270 g (2 1/4 cups) all-purpose flour
- 1 tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 300 g (1 1/2 cups) granulated sugar
- 113 g (1/2 cup) unsalted butter, softened
- 60 g (1/4 cup) vegetable oil
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp maple extract
- 240 g (1 cup) buttermilk
Maple Buttercream
- 226 g (1 cup) unsalted butter, softened
- 360 g (3 cups) confectioners' sugar
- 60 g (1/4 cup) maple syrup
- ½ tsp vanilla extract
- ½ tsp maple extract
- salt, to taste
Instructions
Maple Cupcakes
- Preheat oven to 350°F and line two 12-count cupcake pans with paper liners.
- In a small bowl combine the all-purpose flour, baking powder, salt and baking soda.
- Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the eggs and egg yolk one at a time then add the vanilla extract and maple extract.
- Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
- Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean.
Maple Buttercream
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
- Add confectioners' sugar and mix on low until combined.
- Add the maple syrup, vanilla extract and maple extract then beat until fluffy. Add salt to taste. Decorate as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Maple Cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
