Spice Cupcakes with Maple Frosting are the perfect way to welcome fall. The flavor combo of cinnamon and maple will quickly become a favorite.
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I am definitely on a maple quick lately. I’ve been adding maple flavoring into everything I can get my hands on! This week it was these spiced cupcakes which are spiced with cinnamon and nutmeg. The addition of maple buttercream on top with a sprinkle of pecans just screams Fall!
How to Make Spice Cupcakes
- I like to use a cupcake liner with my cupcakes. You can just spray the muffin tin with a baking spray but I like the look of a cupcake liner and it helps keep them from drying out after you remove them from the muffin tin. It just makes for a prettier presentation.
- Bring your ingredients to room temperature before mixing, they will combine more smoothly.
- Don’t overfill your muffin tins. After lining my muffin tin with cupcake liners I scoop in my cupcake batter with this scoop to make sure I end up with evenly sized cupcakes.
- After baking, allow the cupcakes to cool for only a couple of minutes in the muffin tin and then remove them to a cooling rack. The heat from the pan can cause the cupcakes to continue cooking and over bake.
The frosting has maple syrup and brown sugar and is truly divine. You can find the recipe here. Combine the maple along with the cinnamon and nutmeg blend, you have a truly wonderful Fall inspired treat.
Some of my other favorite fall treats:
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Spice Cupcake Recipe
Spice Cupcakes with Maple Frosting
Ingredients
- 3 eggs
- 1/2 cup butter softened
- 1 1/2 cup sugar
- 1 cup buttermilk
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup pecans chopped for garnish
Maple Brown Sugar Buttercream Frosting
- 1/2 cup butter softened
- 3 cups powdered sugar
- 2 Tbsp brown sugar
- 2 Tbsp maple syrup or 1 tsp Mapleine
- 2 Tbsp milk or whipping cream, add as needed.
Instructions
- Preheat oven to 350 degrees
- Line cupcake pan with liners
- Cream butter and sugar until light and fluffy
- Add in the eggs and mix well until combined
- Mix together the flour, baking powder, baking soda, spice blend and salt
- Add the flour mixture and the buttermilk combined with the vanilla alternately in three parts
- Fill cupcake tins 2/3 full
- Bake at 350 degrees for about 16-17 minutes or until a toothpick comes out clean
- Cool and frost
Maple Brown Sugar Buttercream Frosting
- Put butter in bowl and mix until whipped
- Mix in powdered sugar and beat for about a minute
- Scrape down the sides and add the brown sugar and maple syrup
- Add in milk or whipping cream to get desired consistency.
- Mix for another 2-3 minutes or until frosting is fluffy
- Frost cooled cupcakes and garnish with chopped nuts such as hazelnuts, pecans or walnuts
Nutrition
If you’ve tried these Spice Cupcakes or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!
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Originally posted Oct. 9, 2009
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Yum! Looks so good!
Yum! Yum! Yum! These look amazing! Wish I had not made the decision to go off sugar for awhile. . . . . . .You are making it hard, but thanks for sharing such amazing recipes.
OH, I miss Trader Joes! Especially around the holidays! Those cookies look so yummy! My favorite are their Peppermint Joe-Joes, I think that’s what they’re called??? Its been too long.
I just bought a donut pan (you bake them in the oven instead of frying them!) and I think I am going to try your cupcake recipes out with it. Yum, Yum!
Looks like a recipe I must try! How much sugar is in the cupcake recipe, I can’t seem to find it. Thanks, cindy
These look delicious!! I’m making them this week. About how many does this recipe make? Love your blog
about 2 dozen – depending on the size of your pan. Some are bigger than others.
First time I’ve ever made spice cupcakes, and they’re AMAZING!! To die for, especially with the scrumptiously rich maple frosting! My husband ate four as soon as they came out of the oven, and i had to hide the rest so they cool enough to properly frost them. A definite win — thank you!!!
Very good frosting recipe! It didn’t have quite enough maple punch for my taste though, so I added a teaspoon of maple flavoring extract. Best maple buttercream ever! I then used it to frost some vanilla cupscakes and topped with bacon. Maybe next time I’ll make these spiced cupcakes instead of the vanilla ones.