Maple Cupcakes with Cinnamon Frosting

Maple Cupcakes with Cinnamon Frosting

Sometimes, you just have to make cupcakes, even if you have no good reason to.

Maple Cupcakes with Cinnamon Frosting

It might begin with one of your friends sending you a recipe for an “autumnal birthday cake.”

Maple Cupcakes with Cinnamon Frosting

I tried for a few weeks to come up with an excuse to bake this cake, then finally threw caution to the wind, bought a ridiculous amount of maple syrup (1 1/2 cups, for the record, is a RIDICULOUS amount of maple syrup), and went for it.

Maple Cupcakes with Cinnamon Frosting

I didn’t feel like making cakes (and I got my cupcake tin back, in case you were on the edge of your seat from my previous post), so cupcakes it was!

Maple Cupcakes with Cinnamon Frosting

This recipe makes a great cake with a lot of maple flavor–1 1/2 cups of maple syrup will do that, I suppose (can you tell I’m completely flabbergasted that this recipe used ONE AND A HALF CUPS of maple syrup? because I am). I’m not keen on meringue frosting since I don’t like eggs, so I swapped that out for an incredible whipped cinnamon frosting from Sweetapolita, one of my favorite cake blogs.

Maple Cupcakes with Cinnamon Frosting

The overall effect is basically a brunch cupcake. They taste exactly like pancakes with cinnamon butter. For that reason, I deeply believe these would be dynamite with bacon sprinkled on top. Sadly, I am currently a reluctant vegetarian, so alas, no bacon for me.

Maple Cupcakes with Cinnamon Frosting

Happily, I ended up making these just in time for a friend’s birthday! It all comes full circle in this blog (recall: we began with “autumnal birthday cake”). Sometimes procrastinating on baker-blogging gets you places in the end, folks. That’s your lesson for today–now go bake these, put bacon on top, and have yourself a brunch snack.

Maple Cupcakes with Cinnamon Frosting

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