Maple Cupcakes with Maple Cream Cheese Frosting

These Maple Cupcakes are moist and fluffy, with a delightful maple flavor that will please everyone. The homemade maple cream cheese frosting is the perfect finishing sweet touch. Enjoy these cupcakes as an addition to your holiday menu, or make them any time of the year for a special maple-flavored treat. Cupcakes are perfect for parties and holidays because they are small and individualized, so everyone can have their own. They are also easy to eat and don’t require any utensils, which is great for when you’re serving a lot of people. And finally, cupcakes just look really festive and fun! While there are many flavors of cupcakes you can make, these maple cupcakes are the perfect pairing for the fall and winter seasons. The moist maple cake and maple cream cheese frosting are both delicious and add a touch of sweetness that everyone can enjoy! Top with pecans for an extra nutty crunch and flavor, or serve them with your favorite sprinkles or decorations. Why You’ll Love This Recipe Ingredients You’ll Need For the maple cream cheese frosting: If you don’t have maple syrup and want to create a similar flavor, you can substitute the maple syrup with light brown sugar. How to Make Maple Cupcakes A large closed star tip was used to swirl the frosting in these photos. Expert Tips Variations Did you try these Maple Cupcakes? Leave a recipe rating and review below. Maple Cupcakes with Maple Cream Cheese Frosting Total Time: 50 minsThese maple cupcakes are made with a maple vanilla cupcake topped with maple cream cheese frosting and crunchy pecans! Enjoy this tasty cupcake any time of the year. For the cupcakes:For the frosting:Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.Sift together flours, baking powder, salt, cinnamon and nutmeg.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla and maple syrup. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in the chopped pecans.Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the maple syrup and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 2 to 3 minutes minutes, or until light and fluffy.Pipe the frosting onto the cupcakes and sprinkle with chopped pecans. Enjoy! I use a large closed star tip for pipping frosting. You can freeze the cake part of the cupcake. Thaw and then make the frosting just prior to serving. Storing: Maple cupcakes can be stored at room temperature for up to two days in an airtight container or in the fridge for up to four days. Freezing: To freeze maple cupcakes, place them in a single layer on a baking sheet and freeze for about two hours. Once they are frozen, place them into a Ziploc bag or container and store them in the freezer for up to two months. Let thaw at room temperature before eating. Calories: 395kcal, Carbohydrates: 50g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 74mg, Sodium: 98mg, Potassium: 134mg, Fiber: 1g, Sugar: 37g, Vitamin A: 600IU, Calcium: 67mg, Iron: 0.8mg