Maple Cupcakes with Maple Frosting


It’s time for all things Fall! So grab your scarf and your pumpkin spice latte, because these two complimentary crowd pleasers are sure to bring your guests, or just your family, circling back around the table again and again. Hold onto your taste buds, because when you savor these moist maple cupcakes, glazed in a homemade maple frosting, the pumpkin pie won’t stand a chance! Did someone say appetizer? Compliment your appetizer table with something festive and different. Try my maple cheese spread, which is richly delicious and a great compliment to these cakes. Try them on ginger snaps and apples alike.

Maple Cupcakes


These Maple Cupcakes make you wish Fall was more than just one season long. I wanted something festive and fun for my son’s October birthday. They are delicious without the maple frosting, but who wouldn’t want maple frosting? They are also gluten and sugar free (frosting contains brown sugar.) *You can use standard flour in place of the gluten free flour as well.


  • 2 1/4 cups Gluten Free flour (Perfect Flour Blend)
  • 1 1/2 cups maple syrup
  • 8 oz sour cream
  • 1/4 cup softened butter
  • 1/4 cup coconut oil
  • 1/2 cup water
  • 2 teaspoons ground cinnamon
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 eggs


  • 1/2 cup softened butter
  • 1/4 cup brown sugar
  • 1 tablespoon maple syrup


  1. Heat oven to 350 degrees. Grease cupcake pan, or line with silicone liners.
  2. In a large mixing bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into cupcake pan.
  3. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely.
  4. In a separate bowl cream the frosting ingredients, and spread over cooled cupcakes. Refrigerate until serving.


Maybe I’m alone on this, but I love recipes that say to throw everything together and whip it up with an electric mixer! There is not a whole lot of room for error when you don’t have to slowly and methodically add a calculated bit of ingredient at a time. Also, since by prep cooks are all about waist high, there cannot be a whole lot of room for error.


I love silicone liners or trays like this one, because the cupcakes or muffins pop right out and then you can throw them in the dishwasher! This is my Fall cupcake liner, with maple leaves and pumpkins.


Perhaps a little plain to look at without the frosting, but man are they tasty! Super moist with just the right amount of maple flavor. If you don’t have a particularly strong sweet tooth, you may be perfectly happy right here.


But like I said, these were for my son’s birthday, so we had fun adding orange food coloring to the frosting, and detailing with tube icing.


You can add a little frosting, or you can add a lot. Keep them classy, or make them fun. Add food coloring and keep your pumpkins all season long.


Don’t Forget to pair with my Maple Cheese Spread. Happy Fall!

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