These are truly the best maple cupcakes because they're made with real maple syrup, are extremely moist and fluffy, and are topped with a homemade brown sugar frosting. In just about 40 minutes you'll have a fresh batch of cupcakes that are perfect for the cozy winter or fall season.
These easy maple cupcakes are inspired by my love for a maple glazed donut. I used my simple almond cupcake recipe as the starting point for these cupcakes, swapping out the almond flavor for maple.
Both maple syrup and maple extract are used to get the best maple flavor. For me, I absolutely love maple desserts in both the fall and winter!
Why You'll Love These Cupcakes
- Brown sugar buttercream. Unlike other brown sugar frosting recipes, this one is grain-free, meaning it has a smooth and fluffy consistency. It has a rich and warm flavor that compliments the maple so well.
- Quick prep time. These cupcakes can be made and placed into the oven to start baking in less than 10 minutes!
- No stand mixer required. All of my cupcake recipes are simple to make, needing just one or two mixing bowls.
- Simple pantry ingredients. You most likely already have all of the ingredients you need to make both the cupcakes and frosting.
Jump to:
As a busy home baking mom of a toddler, I can easily make a batch of these cupcakes during nap time! Then, once nap time is over, I quickly make the frosting and decorate.
Although I love the pairing of brown sugar and maple, these cupcakes would also be outstanding with my almond buttercream frosting, easy maple frosting, or a classic cream cheese frosting.
Ingredients For Easy Maple Cupcakes
- Flour: I used all-purpose flour.
- Oil: I used vegetable oil, but you can also use canola oil.
- Maple Syrup: Use real maple syrup, not pancake syrup.
- Yogurt: This adds moisture to the cupcake batter. Feel free to substitute it with sour cream.
- Maple Extract: Although optional, I like to add just a ¼ teaspoon of maple extract to the batter to really enhance the maple flavor. It reminds me of a maple icing for donuts!
See the recipe card for the full ingredients list and the exact amounts.
How To Make The Best Maple Cupcakes
Step 1: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a large mixing bowl, whisk together the brown sugar, oil, maple syrup, yogurt, egg, egg white, vanilla extract, and maple extract until combined.
Step 3: Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
Step 4: Fill each cupcake liner ⅔ of the way full and bake for 15-18 minutes.
Step 5: Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 6: In a small saucepan over medium heat, whisk together the brown sugar and water until combined. Continue to whisk the sugar occasionally until the sugar is completely melted.
Cool completely.
Step 7: Beat the butter on high speed until smooth and creamy.
Add the powdered sugar, 2 tablespoons of heavy whipping cream, salt, and the completely cooled brown sugar syrup and mix on low speed until combined.
Step 8: Then increase the speed to high and beat for another 1-2 minutes.
Check out my full recipe for brown sugar buttercream frosting, which includes all of the best tips and tricks!
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months.
PRO TIP! You can freeze frosted cupcakes, but I like to freeze them unfrosted and decorate with frosting when ready to eat and serve.
Professional Home Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: For the best quality in both flavor and texture, please pay attention as to which ingredients need to be at room temperature. If you don't, the cupcakes texture will be off and will result in a more dense cake.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just a little more than 3 tablespoons of batter.
Recipe FAQs
This can happen if you add too much flour. That's why it's very important to properly measure your flour using the spoon and knife method (see baking tip above). Also, if certain ingredients need to be at room temperature and they're not, that can result in a dense cupcake as well.
Use a pure maple syrup for your cupcakes. I like to use one of the organic brands from Costco, but you can find real maple syrup at almost any grocery store.
Absolutely! Once baked, keep them at room temperature for up to 2 days. Then frost and serve.
📖 Recipe
Best Ever Maple Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
Ingredients:
Maple Cupcakes
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup brown sugar
- ⅓ cup vegetable oil (or canola oil)
- ¼ cup maple syrup, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon maple extract optional
- ½ cup milk, room temperature
Brown Sugar Frosting
- ¾ cup brown sugar
- ¼ cup water
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2-3 tablespoons heavy whipping cream
- ¼ teaspoon salt
Instructions:
Maple Cupcakes
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the brown sugar, oil, maple syrup, yogurt, egg, egg white, vanilla extract, and maple extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- Fill each cupcake liner ⅔ of the way full and bake for 15-18 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Brown Sugar Frosting
- In a small saucepan over medium heat, whisk together the brown sugar and water until combined. Continue to whisk the sugar occasionally as it begins to melt. This should take 5-10 minutes for the brown sugar to fully dissolve.
- Once there are no more grains, remove from the heat, pour into a glass bowl or jar, and cool completely. Place it in the refrigerator to cool down quicker (my prefer method).
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until smooth and creamy.
- Add the powdered sugar, 2 tablespoons of heavy whipping cream, salt, and the completely cooled brown sugar syrup and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).If the frosting is too thick, add the extra tablespoon of heavy whipping cream (I prefer using 3 tablespoons total for my preferred buttercream consistency).
- Place the frosting in a piping bag and use your favorite piping tip (I used the Wilton 1M) to decorate the tops of each cupcake. You can also spread the frosting using a butter knife.
- Keep any leftover cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
I love maple A LOT so these cupcakes definitely deliver on the maple flavor! The brown sugar frosting also compliments the maple flavor so well.