The other day, I was craving a Tim Hortons maple donut – so I decided to make maple cupcakes, which I topped with a drippy and delicious maple icing. This recipe makes only 5 regular sized cupcakes. I made this amount because I know no one in my family wants to put on any extra pounds before summer arrives. Five cupcakes was the perfect number – one for me, one for Jonathan, Mom, Dad and an extra one for good luck!
Not to perpetuate Canadian stereotypes, but I love maple everything! Maple salmon, Mr. Maple cookies, maple donuts, maple syrup on pancakes and of course maple cupcakes.
The cupcakes turned out a bit crumbly, and there weren’t many of them to photograph, but sometimes the best things in life are a little messy. The icing was divine – I will definitely be making these again soon!
½ cup all purpose flour
½ cup maple syrup
½ tsp baking powder
½ tsp cinnamon
½ tsp vanilla extract
½ tsp salt
½ cup icing sugar
1 tbsp maple syrup
2 tbsp 5% cream
- Preheat oven to 350 F.
- Mix flour, baking powder, cinnamon and salt together thoroughly in a bowl.
- In a small bowl beat the egg.
- Add in egg, vanilla extract and maple syrup to the flour mixture.
- Stir until combined.
- Fill cupcake pan ¾ of the way full.
- Bake for 16-20 minutes or until golden around the edges.
- Let cool fully.
- Mix icing sugar, maple syrup and cream until desired consistency.
- Drizzle on top.