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This is a vanilla cupcake with rich maple buttercream frosting and pecan sprinkles

Vanilla cupcake with maple buttercream frosting

This traditional vanilla cupcake is paired with a maple buttercream frosting and pecan sprinkles. It is perfect for this fall like weather.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Kitchen
Cuisine American
Servings 24 people
Calories 271 kcal

Equipment

  • Electric mixer with beaters
  • Stand mixer with paddle attachment
  • Home Decor
  • Measuring cups and spoons
  • spatula
  • Cupcake tins with liners

Ingredients
  

Vanilla Cupcakes

  • Cup all purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • sticks butter, melted
  • 2 tsp vanilla extract
  • ½ cup milk

Maple buttercream frosting

  • cup butter, room temperature
  • tsp salt
  • 1 lb confectioners sugar
  • 2 tsp maple extract
  • cup Sendik's 100% maple syrup
  • handful of crushed pecans
  • 1-2 tbsp heavy cream or milk

Instructions
 

Vanilla cupcakes

  • Preheat over to 350°. Position rack in the middle of the oven. Line 2 standard cupcake tins with liners
  • Whisk flour, baking powder and salt together in a medium bowl
  • In another bowl, beat the eggs and sugar with hand mixer until light and foamy (about 2 minutes). While beating, gradually pour in melted butter and then the vanilla.
  • While mixing slowly, add half of the flour mixture. Then add the milk, followed by the remaining flour mixture. Divide the batter evenly among the prepared muffin tins.
  • Bake until a cake tested or toothpick comes out clean in the center of the cupcakes. Bake for 18-20 minutes for standard cupcakes
  • Let cupcakes cool for 10 minutes on a rack before frosting.

Maple buttercream frosting with pecan sprinkle

  • With a stand mixer and paddle attachment, mix room temperature butter on a fast speed for 6 minutes.
  • Add in salt, maple flavoring and maple syrup.
  • Add in confectioners sugar and mix at a medium to fast speed for about 2 minutes.
  • Add in 2-3 tbsp of heavy cream and mix for additional 5 minutes until light and creamy.

Notes

  • Once cupcakes are frosted, sprinkle crushed up pecans on top
  • Store in an airtight container for up to a week.
  • Freeze for up to 2 months.

Nutrition

Serving: 24peopleCalories: 271kcalCarbohydrates: 26gProtein: 2gFat: 18gSaturated Fat: 11gCholesterol: 61mgSodium: 227mgPotassium: 29mgFiber: 1gSugar: 20gVitamin A: 568IUCalcium: 33mgIron: 1mg
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