Maple Cupcakes with Maple Cream Cheese Frosting

What’s this, you say?

Cupcakes? On Buns In My Oven?

Yeah, I know. I can’t bake a cake to save my life, and yet here I am. With cake. I hope we all know what this means…if I can do it, so can you.

But, why in the world would I risk death and destruction to make a cupcake?

Well, number one, I like cupcakes.

Number two, I like frosting.

Number one, for real, though, is because today is a speshul day.

It’s Kristan’s online baby shower. You know Kristan, right? What if I call her the Cookbook Queen? Now you know who I’m talking about. She’s the one that makes the creative and prettily decorated cupcakes.

Um, hello, Frankenberry Cupcakes. Get in my mouth.

Kristan is having a sweet baby girl. Lucy. Isn’t that the sweetest name ever? It’s just simple and classic.

From what I read about Kristan’s son, Jon David, he is quite the character. I can’t wait to hear what Lucy gets up to. Of course, she’ll be wearing all pink, covered in sparkles and glitter, with her hair done up all fancy. I know this, because I met Kristan once. And she was dressed in pink, sparkly, with pretty hair. I just assume this will pass down to her daughter. That’s how it works, right?

Happy Baby Shower Day, Kristan. I absolutely, positively can not wait to see photos of your little lady.

Maple Cupcakes with Maple Cream Cheese Frosting

Prep Time undefined Cook Time undefined Total Time
Serves 24 cupcakes     adjust servings


  • For the cupcakes: 3 cups all purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/2 cup (1 stick) unsalted butter, slightly softened, cut into chunks 2 tablespoons vegetable shortening, room temperature 2 cups pure maple syrup (preferably Grade B, but I used Grade A Dark Amber) 3 large egg yolks 1 large egg 1 1/4 cups whole milk 1 cup walnuts, toasted and coarsely chopped (I omitted these) For the frosting: 3/4 cup (1-1/2 sticks) unsalted butter, softened 12 oz. cream cheese, softened 4 cups confectioners' sugar, sifted 2 tablespoons maple syrup


To make the cupcakes:
Preheat the oven to 325 degrees. Line a muffin tin with liners.
In a medium mixing bowl, combine the dry ingredients and whisk together.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and shortening until smooth and combined. With the mixer turned to low, stream in the maple syrup.
Turn the mixer to medium high and beat until uniform in color, about 3 minutes.
Beat in the egg yolks and egg one at a time until just combined.
Reduce the speed to low and add half of the flour mixture and beat until just combined.
Stream in the milk.
Add the remaining flour mixture and beat until just combined.
Stop the mixer and scrape down the bowl. Fold in the walnuts, if using.
Fill the muffin tin 3/4 full and bake for 20-25 minutes or until a tester comes out clean.
Cool completely before frosting.
To make the frosting:
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until completely smooth. Beat in the cream choose until well combined.
With the mixer on low, beat in the powdered sugar and maple syrup until just combined. Do not overmix the frosting or it will break.
Pipe the frosting on the cupcakes or decorate how you'd like.

Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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I know y’all can never get enough cupcakes, so check out the links below for more fabulous girls loving on Kristan and sharing cupcake recipes!

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