Maple Vanilla Cupcakes
Soft vanilla cupcakes made with real maple syrup, ready in about 45 minutes with 25 minutes prep and 18 minutes baking.
Last updated: August 19, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup whole milk
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/3 cup pure maple syrup (for frosting)
- 1 tsp pure vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk the flour, baking powder, baking soda, and salt in a bowl. Set it aside.
Beat the butter and sugar together for 2 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each. Beat in the maple syrup and vanilla.
Add the flour mix in three parts, switching with the milk. Mix just until combined.
Divide the batter evenly among the liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a rack.
For the frosting, beat the butter until smooth, then add powdered sugar in two batches.
Mix in the maple syrup, vanilla, and salt. Beat 3 minutes until light and fluffy.
Pipe the frosting onto fully cooled cupcakes and serve.
Pro Tips
- • Use pure maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup and will change the flavor.
- • Let the eggs and butter sit out for 30 minutes before baking. Room temperature ingredients mix smoother.
- • If your frosting looks thin, add powdered sugar one tablespoon at a time until it holds a swirl.
- • Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for 5.
Recipe Details
Timing
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Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
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Final Thoughts
These maple vanilla cupcakes are simple, cozy, and taste like fall in a cupcake. Bake a batch this weekend and see how far real maple syrup can go.
Frequently Asked Questions
Can I use maple extract instead of real maple syrup?
You can, but the flavor will be sharper and less rounded. Real maple syrup also adds moisture that extract cannot replace, so the crumb may be a bit drier.
Why did my maple frosting turn out runny?
Maple syrup is a liquid, so adding too much can loosen the frosting. Add it slowly and beat in extra powdered sugar if needed to firm it back up.
Can I make these cupcakes ahead of time?
Yes. Bake the cupcakes up to 2 days ahead and store them unfrosted at room temperature. Frost them the day you plan to serve for the best texture.
What grade of maple syrup works best here?
Grade A dark or amber syrup gives the strongest maple flavor. Lighter grades work too, but the taste will be more subtle.
