Maple Cinnamon Cupcakes

A recipe for Maple Cinnamon Cupcakes! These cinnamon-scented cupcakes are topped with a sweet maple cinnamon buttercream for quite the decadent fall treat.

This week is my blog’s anniversary! It has been such an amazing 9 years and I am so excited to celebrate with these Maple Cinnamon Cupcakes.

The flavors were inspired by one of my most popular fall drinks, the Maple Cinnamon Latte.

Maple and ground cinnamon are blended into both the cupcake base and the buttercream frosting to get those warming flavors in every bite.

I also added a chocolate leaf (melted dark chocolate poured into a leaf mold and refrigerated until set) to each cupcake along with a few festive sprinkles to help bring together the fall theme.

A Few Maple Cinnamon Cupcake Tips

I briefly considered mixing some espresso powder into the cupcake batter or frosting to really go all in on the latte flavor, but ultimately left it out for the kids. Feel free to add 1/2-1 teaspoon or so if desired.

Fill each prepared muffin tin about 2/3rds full (do not overfill). I like to use a standard ice cream scoop for a consistent size in each cupcake.

Bake the cupcakes just until cooked through. If needed, use a toothpick and stick through the center. If the toothpick comes out dry or with a couple of crumbs, the Maple Cinnamon Cupcakes are done. They will continue to set a little further as they cool.

Allow the cupcakes to cool completely to room temperature before topping with the maple cinnamon buttercream frosting. Otherwise, it will melt and soak into the cake.

Add just enough milk if needed to the frosting to create a light and fluffy texture. If it is too wet, add a little more powdered sugar. If too thick, add a splash more milk at a time.

Once topped with the frosting, the cupcakes are best served within a couple of hours. The unfrosted cupcakes can be made a day or two in advance and stored in an airtight container at room temperature.

Have a mini muffin tin? You can use this recipe to make about 36 miniature cupcakes. Keep an eye on the cooking time, but it should be decreased to around 10 minutes.

Looking for more cupcake recipes?

Try my:

• White Chocolate Cupcakes
• Gingerbread Cupcakes with Eggnog Buttercream
• Chocolate Covered Pretzel Cupcakes

Maple Cinnamon Cupcakes Recipe

Adapted from A Classic Twist

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5 from 1 vote

Maple Cinnamon Cupcakes

A recipe for Maple Cinnamon Cupcakes! These cinnamon-scented cupcakes are topped with a sweet maple cinnamon buttercream for quite the decadent fall treat.

Course Dessert

Cuisine N/A

Keyword autumn, cake, cinnamon, cupcake, dessert, fall, maple

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 20 minutes minutes

Total Time 1 hour hour

Servings 12 Cupcakes

Ingredients

Make Cinnamon Cupcakes:

• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 1/4 cup (60 milliliters) maple syrup
• 2 large eggs
• 1 1/2 teaspoons (7 milliliters) vanilla extract
• 2 cups (250 grams) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (118 milliliters) milk

Maple Cinnamon Buttercream

• 1 cup (226 grams) unsalted butter softened at room temperature
• 4 cups (500 grams) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt
• 1/4 cup (60 milliliters) maple syrup
• 1-2 tablespoons (15-30 milliliters) milk

Instructions

To make the Maple Cinnamon Cupcakes:

• Preheat oven to 350˚F (180˚C). Line 12 muffin tins with liners or grease.
• In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Mix in the maple syrup, then the eggs one at a time, and the vanilla extract.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
• Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
• Transfer the mixture to the prepared muffin tins, filling them 2/3 full (I used an ice cream scoop).
• Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.

To make the Maple Cinnamon Buttercream:

• In a large bowl, beat together the butter, powdered sugar, vanilla extract, cinnamon, and salt until well combined.
• Slowly beat in the maple syrup, followed by the milk if needed until the buttercream is smooth and has reached the desired consistency for piping.
• Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes.
• Top the cupcakes with desired sprinkles. Refrigerate until ready to serve.