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maple cupcakes sitting on a serving dish

Maple Cupcakes with Maple Cream Cheese Frosting

These maple cupcakes are made with a maple vanilla cupcake topped with maple cream cheese frosting and crunchy pecans! Enjoy this tasty cupcake any time of the year.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 standard size cupcakes
Calories 395kcal
Author Ashley C.


For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • pinch of nutmeg
  • 1 cup unsalted butter at room temperature (2 sticks)
  • 1 3/4 cups sugar
  • 4 large eggs at room temperature
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1/2 cup chopped pecans

For the frosting:

  • 3/4 cup unsalted butter at room temperature (1.5 sticks)
  • 8 ounces cream cheese softened
  • 4 cups confectioners’ sugar sifted
  • 2 tablespoons pure maple syrup
  • pinch of salt
  • 1/4 cup chopped pecans


  • Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
  • Sift together flours, baking powder, salt, cinnamon and nutmeg.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla and maple syrup. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in the chopped pecans.
  • Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the maple syrup and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 2 to 3 minutes minutes, or until light and fluffy.
  • Pipe the frosting onto the cupcakes and sprinkle with chopped pecans. Enjoy!


  • I use a large closed star tip for pipping frosting.
  • You can freeze the cake part of the cupcake. Thaw and then make the frosting just prior to serving.
Storing: Maple cupcakes can be stored at room temperature for up to two days in an airtight container or in the fridge for up to four days.
Freezing: To freeze maple cupcakes, place them in a single layer on a baking sheet and freeze for about two hours. Once they are frozen, place them into a Ziploc bag or container and store them in the freezer for up to two months. Let thaw at room temperature before eating.


Calories: 395kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 98mg | Potassium: 134mg | Fiber: 1g | Sugar: 37g | Vitamin A: 600IU | Calcium: 67mg | Iron: 0.8mg