Maple Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Moist and fluffy maple-infused cupcakes, topped with a crunchy maple glaze and a sprinkle of sea salt.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 100unsalted butter
- 2large eggs
- 150pure maple syrup
- 10 capsulesbaking powder
- 5salt
- 1pure vanilla extract
- 50granulated sugar for glaze
- 20pure maple syrup for glaze
- 20water
- 5sea salt
- 50confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a 12-cup muffin tin with cupcake liners.
Tip: Use parchment paper for easy removal.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Whisking helps to incorporate air and ensures an even texture.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Scraping down the sides of the bowl helps to incorporate air and ensures even mixing.
- 4
With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the maple syrup, beginning and ending with the flour mixture.
Tip: Be careful not to overmix, as this can result in dense cupcakes.
- 5
Divide the batter evenly among the muffin cups.
Tip: Use a spatula to scrape the bowl and ensure all the batter is used.
- 6
Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Keep an eye on the cupcakes as they can go from undercooked to overcooked quickly.
- 7
Allow the cupcakes to cool completely in the pan.
Tip: This helps the cupcakes to set and makes them easier to frost.
- 8
To make the glaze, whisk together the powdered sugar, maple syrup, and water until smooth.
Tip: Adjust the consistency of the glaze by adding more powdered sugar or maple syrup.
- 9
Drizzle the glaze over the cooled cupcakes and sprinkle with sea salt.
Tip: This adds a touch of saltiness and a crunchy texture to the cupcakes.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.