Maple Cupcakes With Sweet Maple Frosting | Fall Cupcake Idea

maple-cupcakes

When the weather starts to cool down, few things scream “Fall!” as much as the flavor of maple. I am always looking for the best cupcake recipes that I can find and this one is perfect for entertaining because it is a  It’s just the perfect taste on a chilly day. Pair the maple flavor with a cup of tea and you have an absolutely fabulous dessert.

Maple Cupcakes with Sweet Maple Frosting

For the cupcakes:

  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, slightly softened and cut into chunks
  • 2 tablespoons vegetable shortening, room temperature
  • 2 cups pure maple syrup (NOT pancake syrup)
  • 3 egg yolks
  • 1 large egg
  • 1 1/2 cups whole milk

For the frosting:

  • 3/4 cup unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 tablespoons maple syrup (NOT pancake syrup)

For the leaf:

To make the cupcakes

  1. Preheat the oven to 325F. Line muffin tin with liners; set aside.
  2. Mix flour, baking powder, and salt in a medium sized bowl.
  3. In a large bowl, beat butter and shortening, until it makes what look like ribbons. Place mixer on low, and pour in maple syrup. Turn up to medium high and continue beating for about 2-3 minutes.
  4. Pour egg yolks, and whole egg in individually, and beat until thoroughly mixed. Be sure to scrape the sides and bottom of your bowl, to get all of the mix combined into the mixture. Pour in half of the dry mixture and continue to mix on low until completely combined. Pour milk into mixture. Add the remaining flour, mix.
  5. Bake for about 22 minutes or until toothpick comes out clean. Cool completely before frosting.

To make the frosting:

  1. Using an electric mixer, beat your softened butter and cream cheese until smooth.
  2. Add sugar and maple syrup and beat until the mixture is smooth.
  3. Do not overbeat the frosting!
  4. Make the cupcakes pretty by using a piping bag and tip to ice your cupcakes

To make the leaves: simply melt the chocolate and pour into the mold.  Allow to cool before adding to the top.

And there you have it! Fall cupcakes that are delicious and oh-so-pretty!

Recipe Inspiration

Caramel Apple Cupcake with Caramel Cream Cheese Frosting

caramel apple cupcake

If you are looking for a fall dessert idea, look no farther than these Caramel Apple Cupcakes! It combines your favorite fall flavors with the fun of cupcakes!

For the frosting and drizzle, you can either use store-bought caramel, or you can use my homemade caramel sauce recipe.

Caramel Apple Cupcake with Caramel Cream Cheese Frosting

For the cupcakes:

  • 1 1/2 cups very finely chopped apples
  • 1 package yellow cake mix (18.25 oz)
  • 1 package vanilla instant pudding mix (3.4oz)
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

For the frosting:

  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/2 cup caramel sauce
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • additional Caramel Sauce, for drizzling

Instructions:

  1. Preheat oven to 350F. Line cupcake tin and set aside.
  2. Using a food processor, finely chop the apples.
  3. Combine the cake mix, pudding mix, chopped apples, water, oil, and eggs in a mixing bowl. Using electrix mixen, beat for about 2 minutes.
  4. Spoon 1/4 cup batter into each lined muffin cup.
  5. Bake for 18 minutes or until toothpick comes out clean.
  6. Cool completely before frosting!

To make the frosting:

  1. Beat cream cheese and butter until smooth. Add caramel sauce, vanilla, and powdered sugar. Beat on low speed until blended. If mixture is too thick, add a little milk. If mixture is not thick enough, add more powdered sugar.
  2. Frost cupcakes
  3. Drizzle cupcakes with caramel sauce.

Enjoy!

I would love to know if you made these and how your family liked them!

*Cupcake recipe adapted from the Cupcake Doctor because the idea of using canned apples (not apple pie filling, just canned apples) seemed ridiculous!

Brownie Bite Mummies | Spooky Brownie Cupcakes!

brownie-bite-mummies

Need another idea for your Halloween party or just a treat for your kids?  These mini brownie cupcakes can easily be made in to mummies with just a few extra steps and everyone will love them! Icing them to get them to look like mummies is pretty simple.  It can be piped using just a sandwich bag as a piping bag, but if you want them to look really great, use a flat piping tip!

To make them, you will need:

  • 1 box Brownie Mix + ingredients indicated on box to make the brownies
  • 80 Candy eyes (also available at most large craft stores)
  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 4 cups confectioners (powdered) sugar
  • 2 tbsp milk
  • 40 mini cupcake cup liners
  • Mini muffin pan

Directions:

  1. Make brownie mix according to directions. You should be able to get 40 brownie cupcakes (brownie bites) out of 1 box mix. Let cool.
  2. In a large bowl, cream the butter with an electric mixer and add vanilla.
  3. Mix in the sugar one cup at a time.
  4. Beat in the milk mixing until fluffy.
  5. Tranfer icing to the corner of large size zipper bag, try to minimaize trapped air and close. Clip a small piece off the corner to pipe.
  6. Pipe icing back and forth across the top of each cupcake for wraps.
  7. Place 2 eyes on each.

IMG_2072

And there you have it! Easy to make brownie cupcakes that you can easily make in to spooky mummies that everyone should love!

Halloween Cupcake Ideas | Candy Corn Cupcakes + More!

halloween cupcake ideas
I love Halloween and my children love cupcakes, so at this time of year, I love looking for new Halloween cupcake ideas!  These candy corn cupcakes are so easy to make and everyone will just love them!

To make them, you will need:

For the cupcakes:

  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk

For the frosting:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla

You will also need:

Candy Corn Pop Mold, lollipop sticks and melting chocolates in white, yellow and orange

See the full recipe below!

Halloween Cupcake Ideas | Candy Corn Cupcakes + More!

Halloween Cupcake Ideas | Candy Corn Cupcakes + More!

Ingredients

    For the cupcakes:
  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the frosting:
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 350F. Line muffin tin with liners; set aside.
  2. Beat sugar, butter, and vanilla in a large bowl on medium speed for about 3 minutes. Add eggs making sure to beat well.
  3. Spoon flour lightly into a measuring cup. Use a knife to level the flour. Mix flour, cocoa, baking soda, and salt with a whisk until well mixed.
  4. Alternately add flour mixture to sugar mixture with milk. Mix well after each addition. DO NOT OVERMIX!
  5. Pour cupcake batter into liners and bake for 22 minutes or until toothpick comes out clean. Cool completely before frosting.
  6. To make the frosting,
  7. beat butter, half of the sugar, and salt with a blender with a whisk attachment on low speed. Pour in remaining powdered sugar, one cup at a time, mixing well until fluffy and smooth.
  8. Decorate!
  9. Make the candy corn pops according to the manufacturers instructions. Insert the pops in to the cupcake and sprinkle with seasonal decorations!
http://momsneedtoknow.com/halloween-cupcake-ideas-candy-corn/

Looking for more Halloween Cupcake Ideas?

How To Make Ghost Cupcakes – Am-Bro-Sia

Witch Cupcakes – Martha Stewart

Skeleton Cupcakes – Woman’s Day

Zombie Cupcakes – Three Little Monkeys Studio

More Homemade Cupcake Ideas on this site

Chocolate Zucchini Cupcakes

zucchinicupcakes

Use up some of that abundant garden zucchini with this yummy Chocolate Zucchini Cupcakes Recipe!

  • 1-1/4 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1 can (16 ounces) chocolate frosting

Head over to Taste of Home for the recipe!

High Heel Cupcake Tutorial


Oh my gosh – these look so FUN! I KNOW that Elizabeth would go nuts for these!

Who doesn’t love dainty, girl, fashion inspired party food? Here is a great way to make some fun fashion inspired cupcakes!

All you need for these babies are:

Cupcakes (any kind),
Graham Crackers,
Royal Icing for decorating,
Pirouette Cookies,
Melted Chocolate
Any garnishes (like sprinkles, gumballs, fondant bows etc) you want!

To see detailed instructions, head to Happily Ever After!

Hope you try them out! They are SO fun!

Buckeye Cupcakes

Chocolate and peanut butter is the perfect pairing. Use that combo in these cupcakes! To make them you need:

Chocolate Cake Mix + ingredients
2 sticks (1 cup) butter (softened)
4 cups powdered sugar
1 teaspoon vanilla
1/2 Cup to 3/4 Cup Creamy Peanut Butter
pinch of salt
4-6 Tablespoons milk

Head over to Sugar Bean Bakers for the recipe!

Cookies and Cream Cheesecake Cupcakes

These look pretty amazing! Cookies and Cream? Yes please. Cheesecake? Of course. Cupcakes? OK!
  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds (4 8-oz packages) cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Head over to Handle the Heat for the full recipe!

Lemon Blueberry Cupcakes

My goodness these cupcakes look amazing! Blueberry cupcakes filled with a lemon curd, Yum! To make them you need:

  • 2 cups plus 6 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups fresh blueberries
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs

Head over to There Goes the Cupcake for the recipe and instructions!

Wicked (Wizard of Oz) Cupcakes

I absolutely LOVE the musical Wicked…in fact, I have seen it 3 times!

My friend Toni recently saw Wicked and her daughter fell in LOVE with the show.  It seemed only natural that she would have Wicked-themed cupcakes for her birthday party!

You can check out the instructions HERE!

Apple Squash Cupcakes With Brown Sugar Frosting

Recipe: Apple Squash Cupcakes With Brown Sugar Frosting

Summary: Looking for a way to cram some healthier ingredients in to a delicious treat that your children will love? This recipe is for you!

Ingredients

  • 1 1/2 cups shredded peeled apples
  • 3 tablespoons packed light brown sugar, plus 3/4 cup, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/2 cup butternut squash puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole-wheat flour
  • 3/4 cup white flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk

Directions

  1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
  2. Combine shredded a in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat butternut squash & the remaining 3/4 cup brown sugar in a large mixing bowl until well combined. Beat in eggs & vanilla.
  3. Whisk flours, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
  4. Alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
  5. Bake the cupcakes for 20 to 22 minutes

Check out the rest of the recipe (including the recipe for the Brown Sugar Frosting) at O’Boy Organic

Quick Notes

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ????? 1 review(s)