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Maple Cupcakes


1/2 Cup sugar
2 Eggs (room temperature)
6 Tbsp melted butter
1 tsp Vanilla extract
1/4 cup Milk
1/4 cup Maple syrup
1 & 1/4 cup White flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Sea salt

1 cup Unsalted butter, softened
3 oz. Cream cheese, softened
2/3 cup Dark-brown sugar, softened
1/4 tsp Salt
3/4 cup Maple syrup
3/4 tsp Vanilla extract
1 cup Confectioners sugar

Pre-heat oven to 350 degrees F.

Sift the flour, baking powder, baking soda and salt together and then set a side.In a large bowl, beat the eggs and sugar using a mixer set on medium-speed until fluffy (about 2-3 minutes). In a small bowl, combine all liquid ingredients; melted butter, vanilla extract, milk and maple syrup, blend for a minute then add it to the egg mixture - stir thoroughly. Add the flour mixture by gently folding it into the batter. Fill the lined muffin cups with the batter and bake until a tester comes out clean, about 20 minutes. Cool completely.

Maple Butter Frosting:


In a medium-size bowl, beat the butter, cream cheese, brown sugar, and salt using a mixer set on medium speed, until light and fluffy (about 3 minutes). Continue beating, while adding the maple syrup and vanilla. Gradually add the confectioner's sugar and increase the speed to high, beating until light and fluffy (about 1 minute). Chill 1 hour before using.

Please note: As a healthy alternative to frosting, you can add thinly sliced strawberries sprinkled with maple sugar as a topping for your cupcakes.