This cake is a rendition of my favorite apple cinnamon cake and my favorite maple cake combined into one. Also, they’re in cupcake form so it’s perfect to share with friends and family during any social gathering this holiday season! Christmas is right around the corner, and I think this recipe would be fun to make with your family for a holiday activity.

This recipe uses oil, a brown sugar/white sugar combination. Along with a robust Grade A maple syrup that sweetens this cupcake to perfection! 

Some of my favorite toppings with these cupcakes are be hazelnuts, walnuts, caramel sauce, cinnamon, or apple slices. Not to mention, you can totally cut out a hole in the middle of the cake and fill it with caramel to have a nice sweet surprise with each bite. 

Now let’s get baking!

Print Recipe

Maple Apple Cupcakes w/ Cinnamon Buttercream

Prep Time1 hour
Cook Time30 minutes
Cooling Time20 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cinnamon, Cupcakes, Maple
Servings: 12 cupcakes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 2 tsp vanilla bean paste/extract
  • 1 medium Honeycrisp apple diced

Buttercream

  • 2 cups powdered sugar
  • 1/2 cup butter softened
  • 1/2 tbsp milk
  • 3/4 tsp cinnamon
  • 1/2 tsp vanilla bean paste/extract optional

Instructions

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine flour, baking powder, baking soda, salt, + cinnamon. Set aside.
  • In a medium bowl, beat vegetable oil + sugar together until combined. Slowly add in eggs one at a time until fully incorporated. Add maple syrup, sour cream, and vanilla extract and beat on medium.
  • Add the flour mixture into the wet ingredients, and mix until all combined (I like to add the four in 1/3 and hand mix it into the batter. As soon as you see all the white specs of flour gone–STOP MIXING!) Pour
  • Line a cupcake pan with cupcake liners. Pour batter 1/2 way into the cupcake liners.
  • Bake for 25-28 minutes or until a toothpick comes out clean.

Buttercream

  • In a large bowl, beat softened butter for about 2-3 minutes on medium speed or until it’s slightly fluffy. Add in powdered sugar (I did 1/3-1/2 cups at a time) and beat on medium speed. Add in milk and beat until combined. Buttercream will be a smooth buttery consistency. Lastly, add cinnamon and beat until fully mixed.
  • Add buttercream to piping bag with a tip attached (I used Wilton #18) + frost your cupcakes! Top off cupcakes with a caramel sauce, more cinnamon, or nuts!

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