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

Maple Cupcakes with Cinnamon Frosting
Adapted from Nigella Lawson’s Autumnal Birthday Cake and Sweetapolita’s Whipped Cinnamon Frosting
Makes three dozen cupcakes

For the cupcakes
12 tablespoons unsalted butter, softened
1/2 cup white sugar
3 large eggs
1 1/2 cups maple syrup
Scant 1/2 tsp maple extract (optional)
3 1/3 cups self-raising flour
1/3 cup hot water

Preheat the oven to 350 degrees F and line a cupcake tin.

In a stand mixer, beat together the butter and sugar until pale and fluffy. Add eggs one at a time, beating in between additions, then turn the mixer to low and add the maple syrup to make a smooth mixture; add the maple extract last. Add flour in three additions, beginning and ending with the flour and alternating with hot water.

Fill cupcake tins 2/3 full of batter. Bake for 20-25 minutes (mine came out perfectly at 24 minutes) and allow to cool before frosting.

For the cinnamon frosting
13 tablespoons unsalted butter, softened and at room temperature
1 1/2 cups sifted confectioner’s sugar
1 1/2 tablespoons heavy cream
1 tsp pure vanilla extract
1 tsp ground cinnamon, to taste
pinch of salt

In an electric mixer, cream butter for 8 minutes on medium speed until light, pale, and fluffy. Add remaining ingredients and mix on low speed for 1 minute to incorporate, then on medium speed for 6 minutes. Frosting will be super light, creamy, and fluffy. Best used right away. I used a 96 Aceto open star frosting tip to make the rosette-ish shapes on these cupcakes.

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