Maple Syrup Cupcakes
Member recipe

Maple Syrup Cupcakes

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(2 ratings)

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Serves 1 - 12 Cakes

A tasty cupcake recipe, perfect for charity bakes or just for a naughty bite.

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  • For the cakes:
  • 175g self raising flour, sifted
  • 125g softened butter
  • 2 medium free range eggs
  • 100g caster sugar
  • 75g soft dark brown sugar
  • 2tbsp semi skimmed or whole milk
  • 4tbsp of maple syrup
  • 12 cupcake cases
  • For the butter cream:
  • 75g softened butter/margarine (unsalted)
  • 175g icing sugar, sifted**
  • 3-4tbsp maple syrup
  • large handful of pecans, roughly chopped
  • ** note more icing sugar may be required depending on the amount of syrup you like in your butter cream


    1. Preheat the over to 180C/gas 4
    2. Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the caster sugar and brown sugar until fully combined.
    3. Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add 2 of the 4 tbsps of maple syrup to the mixture (the rest will be drizzled into the cakes once they are baked). Mix well.
    4. Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
    5. Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill. Bake in the oven for 20 minutes - have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Prick the cupcake tops a few times with a fork and drizzle the remaining 2 tbsps of maple syrup on top of them. Leave to cool ready to ice later.
    6. While the cupcakes cool - soften the butter with a metal fork until smooth. Slowly add in the icing sugar (don't forget to sieve it first so you don't get lumpy icing!) Taste as you go to find the sweetness you like. Add a couple of spoons of maple syrup (- this will make the mixture look horrible until it is completely combined!) Then add more icing sugar until you get a workable consistency. Spread across the tops of the cooled cupcakes and sprinkle with pecan pieces. Yum!

Comments, questions and tips

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21st Jul, 2013
Made these for the first time yesterday, and they are scrummy. I didn't have any normal dark brown sugar so I used dark soft muscovado sugar,which gave the cakes a richer taste. Fab recipe, gorgeous cakes.
8th Apr, 2013
Absolutely delicious these were a hit with the whole family. Lovely and moist and the maple syrup comes through beautifully. I also added chopped pecans to the batter before baking to add a bit of crunch would definitely recommend!
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