Maple Cupcakes Recipe with Brown Butter Frosting

Get ready for all the flavors of autumn with these maple cupcakes topped with maple syrup buttercream. These brown sugar cupcakes are sweetened with real maple syrup and have an extra fluffy texture. They’re quick to prepare—about 15 minutes to mix—and finish with a creamy maple frosting for a perfect fall treat.

These light, moist cupcakes pair beautifully with a simple American buttercream flavored with maple syrup. The frosting uses many of the same techniques as an espresso buttercream but replaces coffee with maple for a warm, sweet finish.

In testing, I used a combination of granulated sugar, light brown sugar and maple syrup to achieve an ideal crumb and flavor. A touch of cinnamon and nutmeg adds classic fall spice notes without overpowering the maple. The cupcakes are finished with a maple buttercream sweetened with more syrup and garnished with chopped pecans if desired.

Soft Maple Cupcakes

The printable recipe card with the full list of ingredients and instructions is below.

• Maple Syrup: Use real maple syrup for both the cupcakes and the frosting—it makes a noticeable difference in flavor.
• Butter: European-style butter (higher butterfat) yields a richer, creamier cupcake and frosting.
• Oil: Adding a neutral oil such as vegetable, canola or rapeseed oil keeps the cupcakes moist and tender.

One: In a bowl, whisk together the flour, baking powder, salt and spices; set aside.

Two: In a mixer fitted with the paddle attachment, beat butter with light brown and granulated sugar until light and airy. Reduce speed and slowly add maple syrup.

Three: Add the oil and mix well. Add eggs one at a time, beating after each addition, then stir in vanilla. Scrape the bowl periodically.

Four: On low speed, add dry ingredients in three additions, alternating with buttermilk. Mix just until incorporated—do not overmix.

Five: Line a 12-cup muffin pan with liners and fill each about three quarters full. Bake at 350°F (175°C) for 15–18 minutes or until golden and a toothpick comes out clean.

Six: Cool cupcakes in the pan 10 minutes, then transfer to a rack to cool completely before frosting.

Seven: For the frosting, beat room-temperature butter and confectioners’ sugar on low until combined, then increase speed until the mixture is thick and creamy.

Eight: Add vanilla, salt and maple syrup and beat on medium-high. With the mixer on low, add heavy cream gradually until the frosting reaches a spreadable consistency. Pipe onto cooled cupcakes with a 1M tip and sprinkle with chopped pecans if desired.

Recipe Tips:

• I recommend using a kitchen scale and measuring ingredients by weight for best and most consistent results.
• Bring all ingredients to room temperature before starting—this helps the batter emulsify and gives a better texture.
• Only fill cupcake liners to three quarters full to prevent overflow while baking.

More Cake Recipes You Should Try

Have you made this recipe? Tag me on Instagram @alpineella and leave a review below if you enjoy it. Store-bought inspiration and ideas are always welcome.

Recipe

Maple Cupcakes with Maple Buttercream

Super fluffy and moist cupcakes made with maple syrup and topped with a maple buttercream.

4.92 from 12 votes

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Course: Dessert

Cuisine: American

Servings: 12 cupcakes

Calories: 360 kcal

Equipment

• 12-cup muffin pan

Ingredients

Cupcakes

• 142 g (1 cup) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp kosher salt
• 85 g (6 tbsp) unsalted butter, room temperature
• 50 g (¼ cup) light brown sugar
• 100 g (½ cup) granulated sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 78 g (¼ cup) maple syrup
• 113 g (½ cup) buttermilk
• 2 tbsp vegetable oil
• 1 tsp cinnamon
• ½ tsp nutmeg

Frosting

• 226 g (2 sticks) unsalted butter, room temperature
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• 339 g (3 cups) confectioners’ sugar
• 60 ml (¼ cup) heavy cream
• 2 tbsp maple syrup
• Pecans, crushed, for sprinkling (optional)

Instructions

Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tray with liners.
2. Whisk flour, baking powder, spices and salt in a medium bowl.
3. In a stand mixer with the paddle attachment, beat butter, light brown sugar and granulated sugar on medium until light and fluffy (3–4 minutes).
4. Reduce speed to low and slowly pour in maple syrup. Add oil and beat to combine.
5. Add eggs one at a time, scraping the bowl after each addition, then add vanilla.
6. On low speed, add a third of the dry ingredients, then half the buttermilk. Repeat, ending with the remaining dry ingredients. Ensure there are no flour pockets.
7. Fill each liner ¾ full and bake 15–18 minutes until golden. Cool completely before frosting.

Frosting

1. Beat butter and powdered sugar on low until combined.
2. Increase speed to medium-high and beat until thick and fluffy.
3. Add vanilla, salt and maple syrup and beat until fully incorporated.
4. With mixer on low, add cream gradually until spreadable.
5. Pipe frosting onto cupcakes with a 1M tip and sprinkle with chopped pecans if desired.

Notes

These recipes are developed and tested in metric grams. Measuring by weight with a kitchen scale gives the most consistent results. Cup conversions are provided for convenience but have not been tested the same way.

Bring all ingredients to room temperature before starting. If you don’t have buttermilk, substitute sour cream in equal measure. If you don’t have kosher salt, halve the amount called for (1 tsp kosher = ½ tsp fine salt).

Use European-style butter where possible for a richer result. Use a neutral oil such as canola or rapeseed if vegetable oil is not available.

Storage: Keep cupcakes refrigerated in an airtight container up to 4 days; bring to room temperature before serving. Frozen cupcakes keep up to 3 months—defrost overnight in the fridge.