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Maple Cinnamon Cupcakes on leaf-shaped plates.
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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
Cook Time 20 minutes
Resting Time: 20 minutes
Total Time 1 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.