Nov 05


Maple Syrup Cupcakes with Maple Sugar Frosting

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Silly and sweet gingerbread men grins atop maple syrupy goodness… I couldn’t resist sharing with you this early Holiday treat.

If you’re looking for a unique and delicious cupcake recipe, these maple syrup cupcakes topped with maple sugar frosting are perfect for Christmas (or any time!).

Dressed up with gingerbread cookie men or casually frosted – no matter how you serve them, they’re definite crowd pleasers.

For the gingerbread men cookies, you can find the gingerbread cookie recipe here, and the icing recipe here.

Maple Syrup Cupcakes


  • 2 2/3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup butter, room temperature
  • 2/3 cup firmly packed light brown sugar
  • 7 egg yolks
  • 2/3 cup milk
  • 2/3 cup maple syrup* (real maple syrup recommended)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Sift together cake flour, baking powder and salt. Set aside.
  3. Cream butter for about 3 minutes, scraping down sides of bowl occasionally.
  4. Gradually add brown sugar, creaming after each addition. Set mixture aside.
  5. Beat egg yolks until thick and lemon colored.
  6. Add to the creamed mixture in thirds, beating thoroughly after each addition.
  7. Blend milk and maple syrup together.
  8. Beating only until smooth after each addition, alternately add the dry ingredients and liquids to the creamed mixture.
  9. Beat only until smooth and fill cupcake liners using an ice cream scoop.
  10. Bake for approximately 15 minutes or until a toothpick comes out clean.
  11. Once cool, frost cupcakes.

The cupcake liners are from The TomKat Studio’s shop. Check them out here.

Maple Sugar Frosting


  • 1 cup granulated sugar
  • 1 cup firmly packed maple sugar*
  • 1 cup thick sour cream
  • *If maple sugar is only available in solid form, grate using a fine grater, before using.


  1. Combine all ingredients in a medium saucepan, and stir over low heat until sugar is dissolved.
  2. Increase heat and bring to a boil.
  3. Put candy thermometer in place and continue cooking without stirring. During cooking wash, sugar crystals from sides of pan with a pastry brush dipped in water. Cook until mixture reaches 238 degrees Fahrenheit.
  4. Remove pan to cooling rack and cool to lukewarm (about 110 degrees Fahrenheit), without stirring or moving the pan.
  5. Beat vigorously with a wooden spoon or electric mixer until mixture begins to lose its gloss and is of spreading consistency. Ice cupcakes. If frosting becomes too thick, beat in a few drops of cream or milk.

Happy decorating!



p.s. If you like using Instagram, I’ll be posting a giveaway for $100 worth of cookie cutters from Cheap Cookie Cutters there soon… a little pre-holiday fun!


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  1. Jenny H.
    November 5, 2013 at 7:46 pm | Permalink

    Hello Marian! Your Cupcakes look soooo delicious and cute! Love them!

    But what is ‘maple sugar’?
    I don’t think we can get that in our local supermarkets. Can I substitute it with something?

    Thanks in advance! ๐Ÿ™‚

    • marian
      November 5, 2013 at 8:42 pm | Permalink

      Hi Jenny,
      Our local farmer’s market has it. Maple sugar is sugar produced by evaporating the sap of certain maple trees, especially the sugar maple. If you can’t find it, brown sugar works too!

    • Jenny H.
      November 6, 2013 at 5:28 am | Permalink

      Thanks Marian! I’ll use brown sugar then.

  2. Jolene P
    November 5, 2013 at 9:43 pm | Permalink

    These look amazing. This will be a mother/daughter day project. {she’s no baby, she’s 23 but she’ll stay home long enough to bake! lol}

    Thanks for this recipe!

    • marian
      November 6, 2013 at 5:19 pm | Permalink

      Love that, Jolene! Have fun! xo

  3. Laura C
    November 6, 2013 at 9:23 am | Permalink

    Hi Marian! I love everything about these – adorable! Thanks for sharing them with us! Where did you purchase your cupcake liners? Thanks!!

    • marian
      November 6, 2013 at 5:20 pm | Permalink

      Hi Laura,
      I baked them in silver liners from but the red and white striped liners you see them sitting in, are from

  4. November 6, 2013 at 9:47 am | Permalink

    Hi Marian, these are so beautiful and amazing! Love love

  5. Maria Theresia
    November 6, 2013 at 10:19 am | Permalink

    how cute and for sure sweet…love it!

  6. November 6, 2013 at 11:14 am | Permalink

    These are adorable! So going to make these.
    I have the same cupcake wrappers and was wondering did you directly bake in these or did you bake it another cupcake liner and then slip it in this pretty holder? Still got to use mine.

    • marian
      November 6, 2013 at 5:21 pm | Permalink

      Hi Asmita!
      That’s right! I baked them in silver liners from but the red and white striped liners you see them sitting in, are from

  7. Lucie
    November 6, 2013 at 12:04 pm | Permalink

    Hi Marian, these gingerbread men look adorable! <3

  8. November 6, 2013 at 12:18 pm | Permalink

    These cupcakes look adorable — and more importantly, delicious! I love maple syrup and am looking forward to trying these. And now I have an excuse to pick up some maple sugar from our spice store! Yum! Thanks for the inspiration, Marian.

  9. Kathy
    November 6, 2013 at 4:00 pm | Permalink

    These cupcakes are so cute!

  10. November 6, 2013 at 4:30 pm | Permalink

    These are adorable, and sound so yummy! I love your cupcake stand, where did you get it?

    • marian
      November 6, 2013 at 5:22 pm | Permalink

      Hi Britt,
      Thanks! I got the stand from

  11. November 6, 2013 at 5:15 pm | Permalink

    Love these! Perfect holiday treat!

  12. Laura C
    November 6, 2013 at 6:20 pm | Permalink

    Thanks Marian for your reply! Have a great day!!

  13. November 6, 2013 at 8:09 pm | Permalink

    These are perfect holiday cupcakes! The little gingerbread men are sooooo cute! ๐Ÿ™‚

  14. November 6, 2013 at 8:11 pm | Permalink

    These put me in such a happy festive mood! Beautiful!

  15. November 6, 2013 at 11:59 pm | Permalink

    these are so cute!! I can’t wait to make fun stuff like this.

  16. Roshini
    November 7, 2013 at 5:00 am | Permalink

    It sounds and looks so good. I love your cup cake stand too. You simply rock all the time ๐Ÿ™‚

  17. November 7, 2013 at 8:35 am | Permalink

    Soooo adorable!! Love the gingerbread men toppers ๐Ÿ™‚

  18. Nancy McCarthy
    November 7, 2013 at 10:39 am | Permalink

    How big are the gingerbread cookies? I have a set but the smallest one is 3″ high by 2.25″ wide. Love this idea!

    • marian
      November 9, 2013 at 6:12 pm | Permalink

      He’s about 2 inches high, Nancy.

  19. November 7, 2013 at 9:14 pm | Permalink

    Marian, these might be my favourite cupcakes ever! I have gingerbread dough in the freezer right now. ๐Ÿ˜‰ Can’t wait to try them!

  20. Mariah
    November 28, 2013 at 7:16 pm | Permalink

    Hi, I tried to make these cupcakes twice. The cupcakes came out fine, but the frosting never turned out. I used a candy thermometer to get it to the right temp. When I went to beat it, it never got to a spreading consistency. In fact, when I made it the second time it became so difficult to beat that it burned out the motor on my hand mixer. Do you have any idea where I went wrong?

    • marian
      November 29, 2013 at 11:38 am | Permalink

      Hi Mariah,
      I’m not sure what the variable is… Hmm. Either it cooled so quickly before it was mixed? Or… ? I’m so sorry your hand mixer motor burned out!
      Maybe try in a KitchenAid mixer if you have one?

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