Maple Cupcakes

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

1 egg

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


  1. Preheat oven to 350 F.
  2. Mix flour, baking powder, cinnamon and salt together thoroughly in a bowl.
  3. In a small bowl beat the egg.
  4. Add in egg, vanilla extract and maple syrup to the flour mixture.
  5. Stir until combined.
  6. Fill cupcake pan ¾ of the way full.
  7. Bake for 16-20 minutes or until golden around the edges.
  8. Let cool fully.
  9. Mix icing sugar, maple syrup and cream until desired consistency.
  10. Drizzle on top.