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Spice Cupcakes with Maple Frosting are the perfect way to welcome fall. The flavor combo of cinnamon and maple will quickly become a favorite.
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.
The frosting for these spice cupcakes has maple syrup and brown sugar in it and is truly divine. Be sure and use real maple syrup, not pancake syrup. The maple combined with the cinnamon and nutmeg blend, makes a truly wonderful Fall inspired treat.
Ingredients Needed
- All Purpose Flour
- Sugar, granulated sugar, brown sugar, and powdered sugar
- Eggs
- Butter
- Buttermilk
- Vanilla Extract
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Pecans
- Maple Syrup, you can also use Mapleine
- Milk, you can also use whipping cream
How to Make Spice Cupcakes
- 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 F for until a toothpick comes out clean, about 16-17 minutes.
- Allow cupcakes to cook on a wire rack.
- Put butter in bowl and mix until whipped
- Mix in powdered sugar and beat for about a minute
- Scrape down the sides and add brown sugar and maple syrup.
- Add milk and mix until frosting is fluffy, about 2-3 minutes.
- Frost cooled cupcakes and garnish with chopped nuts such as hazelnuts, pecans or walnuts
Tips
- Use a cupcake liner instead of spraying the muffin tin with a baking spray. It helps keep the cupcake from drying out after you remove them from the muffin tin and makes for a prettier presentation.
- Bring your ingredients to room temperature before mixing, they will combine more smoothly.
- Don’t overfill your muffin tins. And fill each liner with a scoop to make sure you have equal sized cupcakes that bake evenly.
- 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.
Check out more of my favorite fall treats:
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Spice Cupcakes with Maple Frosting
Spice Cupcakes with Maple Frosting are the perfect way to welcome fall. The flavor combo of cinnamon and maple will quickly become a favorite.
Prep:10 minutes
Cook:16 minutes
Total:26 minutes
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
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Nutrition Facts:
Calories: 244kcal (12%) Carbohydrates: 38g (13%) Protein: 2g (4%) Fat: 9g (14%) Saturated Fat: 5g (31%) Cholesterol: 42mg (14%) Sodium: 164mg (7%) Potassium: 63mg (2%) Fiber: 1g (4%) Sugar: 30g (33%) Vitamin A: 283IU (6%) Calcium: 33mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Laura says
These look delicious!! I’m making them this week. About how many does this recipe make? Love your blog
Leigh Anne says
about 2 dozen – depending on the size of your pan. Some are bigger than others.
cindy harris says
Looks like a recipe I must try! How much sugar is in the cupcake recipe, I can’t seem to find it. Thanks, cindy
Erin says
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!
Tamara says
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.
Valerie H. says
Yum! Looks so good!