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.


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Maple Cupcakes with Maple Cream Cheese Frosting

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Keyword: autumn recipes, easy cupcake recipes, party recipes
Calories: 808 kcal

The absolute perfect fall recipe. Take it to your next event.

Ingredients

For the cupcakes:
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, slightly softened, cut into chunks 1 stick
  • 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 unsalted butter, softened 1-1/2 sticks
  • 12 oz. cream cheese softened
  • 4 cups confectioners’ sugar sifted
  • 2 tablespoons maple syrup

Instructions

To make the cupcakes:
  1. Preheat the oven to 325 degrees. Line a muffin tin with liners.
  2. In a medium mixing bowl, combine the dry ingredients and whisk together.
  3. 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.
  4. Turn the mixer to medium high and beat until uniform in color, about 3 minutes.
  5. Beat in the egg yolks and egg one at a time until just combined.
  6. Reduce the speed to low and add half of the flour mixture and beat until just combined.
  7. Stream in the milk.
  8. Add the remaining flour mixture and beat until just combined.
  9. Stop the mixer and scrape down the bowl. Fold in the walnuts, if using.
  10. Fill the muffin tin 3/4 full and bake for 20-25 minutes or until a tester comes out clean.
  11. Cool completely before frosting.
To make the frosting:
  1. 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.
  2. 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.
  3. Pipe the frosting on the cupcakes or decorate how you'd like.
Nutrition Facts
Maple Cupcakes with Maple Cream Cheese Frosting
Amount Per Serving
Calories 808 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 19g 95%
Cholesterol 146mg 49%
Sodium 314mg 13%
Potassium 392mg 11%
Total Carbohydrates 106g 35%
Dietary Fiber 1g 4%
Sugars 75g
Protein 8g 16%
Vitamin A 21.9%
Vitamin C 0.2%
Calcium 19%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

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!

Cookies and Cups | Zebra Cake Cupcakes

The Hungry Housewife  | White Cupcakes

She Wears Many Hats |  Pretty in Pink Party Marshmallows

Two Peas and Their Pod | Dark Chocolate Raspberry Cupcakes

Bluebonnets and Brownies |  Apple Cider Cupcakes with Salted Caramel Frosting

My Baking Addiction | Sugar and Spice Cupcakes

Picky Palate | Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream

Blooming on Bainbridge | Twinkie Cupcakes with Pink Cherry Frosting

Food For My Family | Pomegranate and Lime Olive Oil Yogurt Cupcakes

Bakingdom |  Homemade Twinkie Cupcakes

Sprinkle Bakes | Princess Torte Cupcakes

Glorious Treats | Sweet Baby Cupcakes with Easy Fondant Toppers

Sweet Sugarbelle | Damask Cookies

Dine and Dish | Neapolitan Cream Filled Cupcakes

Chocolate and Carrots | Whole Wheat Chocolate Cupcakes

Bake at 350 | Little Pumpkin Cupcakes

Living Locurto | Baby Shower Printables