Maple Cupcakes With Cream Cheese Frosting

These maple cupcakes with maple cream cheese frosting are so delicious and since we make the base of these cupcakes with maple syrup instead of sugar, they have a light sweetness instead of sugary sweetness. These will look amazing on any festive party table and they taste as good as they look!

I tried using fondant for the first time, so check out the video if you want to see how that went! I hope you enjoy this recipe!

// Maple Cupcakes

// Ingredients for maple cupcakes

• 1.5 cups flour

• 1/2 tablespoon baking powder

• 1/2 teaspoon salt

• ½ stick unsalted butter, room temperature

• 1 cup pure maple syrup

• 2 large eggs

• 1/2 cup milk
  
  

// instructions for maple cupcakes

1. Preheat your oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. 

2. In a medium mixing bowl, combine flour, baking powder, and salt.

3. In a large bowl, with an electric mixer, beat the butter and gradually add the maple syrup and beat until combined.

4. Add eggs, beating until thoroughly mixed.

5. With the mixer on low speed, slowly add the flour mixture and the milk blending until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk.

6. Spoon the batter into the cupcake liners.

7. Bake 18 to 20 minutes, or until the cakes are just firm and a toothpick inserted in the center comes out clean. Cool cupcakes completely before frosting.
   
   
   

// Maple Cream cheese frosting

// ingredients for Frosting

• 8 ounces cream cheese, room temperature

• ½ stick unsalted butter, room temperature

• 1/3 cup pure maple syrup

• 2-3 cups powdered sugar
  
  

// instructions for frosting

1. In a medium mixing bowl, combine cream cheese, butter, and maple syrup; use an electric hand mixer and beat together until mixture is smooth.

2. Add powdered sugar; beat until frosting is smooth and creamy.

3. Add more powdered sugar if you want a thicker icing. You can refrigerate the icing a bit if you want it to pipe easier.
   
   
   

// Fondant Decorations

Here are some of the things I picked up for creating these fondant icing decorations.

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1. This particular brand of premade fondant had instructions to microwave until soft, which was about 20 seconds. You can keep this in the pantry for a later time.

2. I used my roller to get it about 1/4 inch in thickness.

3. Then I used the fondant cutters and removed the excess fondant from around them. I turned up the corners on a few of the leaves and petals to make them look more lifelike. Let them dry out at least an hour and check on them occasionally to reshape any corners that are falling from their curved positions.

4. Then it is time for the fun part - using those markers made with edible ink! I was hoping these would work similarly to watercolor or calligraphy pens that I have used in the past and I am happy to say they do! They are like a fine point felt tip calligraphy pen and they kind of bleed together, if you work with them while they are wet. So, I was able to get a little gradient going and blend the colors nicely. It was really fun!

And here are the finished cupcakes. They are so delicious! Since we made the base of these cupcakes with maple syrup instead of sugar, they have a light sweetness instead of sugary sweetness. And since the frosting has cream cheese, you will want to refrigerate the frosted cupcakes until they are ready to serve. These will look amazing on any festive party table and they taste as good as they look!

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