Maple Cupcakes

Soft maple cupcakes topped with maple buttercream, and fun “Eh” decorations. A festive dessert that’s perfect for Canada Day celebrations.

These Canada Day cupcakes are soft maple cupcakes topped with creamy maple buttercream and playful “Eh” decorations. Sweet, festive, and full of rich maple flavour, they’re the perfect way to celebrate Canada Day with family and friends.

Soft, moist, and warmly flavoured with pure maple syrup, these cupcakes are finished with silky maple buttercream and a sprinkle of chopped pecans. The fondant “Eh” toppers add a fun Canadian touch, making them just as perfect for summer gatherings, parties, or any time you want a little maple-inspired treat.

Tips for Best Results

• Use pure maple syrup. Real maple syrup gives the best flavour. Avoid pancake syrup, which won’t provide the same rich taste.
• Bring refrigerated ingredients to room temperature. Butter, eggs, and buttermilk mix together more smoothly and create a lighter cupcake.
• Measure flour correctly. Spoon the flour into your measuring cup and level it off to prevent dense cupcakes.
• Don’t overmix the batter. Mix only until the flour disappears to keep the cupcakes soft and tender.
• Cool completely before frosting. Even slightly warm cupcakes will melt the buttercream.
• Toast the pecans first. Toasting enhances their flavour and adds extra crunch.
• Roll fondant evenly. About ¼ inch thick makes the letters sturdy enough to handle while still looking neat.
• Decorate just before serving. This keeps the fondant looking its best, especially in humid weather.

Ingredients & Substitutions

• All-purpose flour provides the structure for the cupcakes. Measure carefully for the lightest texture.
• Baking powder and baking soda work together to give the cupcakes a nice rise.
• Ground nutmeg adds subtle warmth that complements the maple flavour. Cinnamon can be substituted for a slightly different flavour.
• Butter adds richness to both the cupcakes and frosting. Unsalted butter is recommended so you can control the salt level.
• Light brown sugar adds moisture and a hint of caramel flavour. Dark brown sugar can also be used.
• Eggs provide structure and richness. Room temperature eggs blend into the batter more easily.
• Pure maple syrup is the star ingredient. Use real maple syrup for the best flavour.
• Buttermilk creates soft, tender cupcakes. If you don’t have buttermilk, add 1½ teaspoons of lemon juice or vinegar to ½ cup milk and let it sit for 5 minutes.
• Icing sugar creates a smooth buttercream frosting.
• Milk helps thin the frosting to a pipeable consistency.
• Pecans add crunch and complement the maple flavour. Walnuts also work well, or simply omit the nuts.
• Red fondant creates the festive “Eh” decoration, but you can decorate the cupcakes however you like.

Storage

• Make Ahead Tip: The buttercream can also be frozen separately for up to 3 months. Thaw overnight in the refrigerator, then beat again until light and fluffy before using.
• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.
• Refrigerator: Store frosted cupcakes in an airtight container for up to 5 days. Let them sit at room temperature for 20 to 30 minutes before serving for the best flavour and texture.
• Freezer: Freeze unfrosted cupcakes, individually wrapped and stored in a freezer-safe container, for up to 3 months. Thaw at room temperature before frosting and decorating.

Frequently Asked Questions

Looking for More Canadian-Inspired Desserts?

If you loved these Maple Cupcakes, here are a few more sweet treats to try:

• Flaky pastry with a gooey, sweet filling – this classic Canadian butter tarts recipe is a beloved treat made with simple pantry ingredients.
• These homemade flakies feature vanilla whipped cream, and a vibrant mixed berry filling – just like the classic Canadian school snack treat.
• Super rich and ever-so-creamy, this Old Fashioned Maple & Walnut Fudge is made with real Maple Syrup, cream, butter and walnuts.

Maple Cupcakes

Yield: 18 cupcakes | Prep time: 25 minutes | Cook time: 20 minutes

Ingredients

For the Cupcakes

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 1 teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• 2 large eggs, room temperature
• 1 cup pure maple syrup
• ½ cup buttermilk

For the Frosting & Decorations

• ½ cup unsalted butter, softened
• 2 cups icing sugar
• 1 to 2 tablespoons milk
• ¼ cup finely chopped pecans
• 3 to 4 ounces red fondant
• Small “E” and “H” letter cutters

Directions

1. Preheat the oven to 350°F and line two muffin tins with 18 paper cupcake liners.

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. (Image 1 & 2)
2. In a large bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs, then mix in the maple syrup.
3. Add the dry ingredients in three additions, alternating with the buttermilk, mixing just until combined.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. (Image 3)

1. Bake for 18 to 22 minutes, or until a toothpick inserted into the centre comes out clean.
2. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Beat together the butter, icing sugar, and milk until smooth and fluffy. Pipe onto the cooled cupcakes.
4. Sprinkle with chopped pecans.
5. Roll the fondant to about ¼ inch thick, cut out the letters, and place one “E” and one “H” on each cupcake before serving. (Images 4-5)

Continue to Content

Yield: 18 Cupcakes

Maple Cupcakes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Print

No Ratings

Ingredients

For the Cupcakes

Toggle ingredient group

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 1 teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• 2 large eggs, room temperature
• 1 cup pure maple syrup
• ½ cup buttermilk

For the Frosting & Decorations

Toggle ingredient group

• ½ cup unsalted butter, softened
• 2 cups icing sugar
• 1 to 2 tablespoons milk
• ¼ cup finely chopped pecans
• 3 to 4 ounces red fondant
• Small "E" and "H" letter cutters

Instructions

1. Preheat the oven to 350°F and line two muffin tins with 18 paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a large bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs, then mix in the maple syrup.
4. Add the dry ingredients in three additions, alternating with the buttermilk, mixing just until combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18 to 22 minutes, or until a toothpick inserted into the centre comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Beat together the butter, icing sugar, and milk until smooth and fluffy. Pipe onto the cooled cupcakes.
9. Sprinkle with chopped pecans.
10. Roll the fondant to about ¼ inch thick, cut out the letters, and place one "E" and one "H" on each cupcake before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set
• 
  Mombake Standard Red Foil Cupcake Liners
• 
  Non-Stick Bakeware Standard Muffin and Cupcake Pan

Nutrition Information:

Yield:

18

Serving Size:

1 Cupcake
Amount Per Serving: Calories: 458Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 52mgSodium: 189mgCarbohydrates: 77gFiber: 1gSugar: 48gProtein: 5g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!