In honour of National Cupcake Week in the UK, I would like to share with you my recipe for Maple Cinnamon Cupcakes. I absolutely adore cinnamon spice and usually cook with it when the colder weather sets in. In addition, I have a bit of an obsession with Canada, so our house always has maple syrup in stock.
These cinnamon cupcakes topped with maple frosting can be adapted to suit your tastes. I’ll share my recipe below, but bear in mind I like a lot of cinnamon and the frosting is pretty sweet!
Ingredients (makes 12)
- 115g softened unsalted butter
- 115g caster sugar
- 2 eggs, lightly beaten
- 115g self raising flour
- 1 tbsp milk
- 1 tbsp cinnamon
For the frosting
- 150g softened unsalted butter
- 280g icing sugar
- 1-2 tbsp milk
- 1 tbsp maple syrup
- Cream the butter and sugar together in a large bowl until light and fluffy. I use an electric hand whisk while I dream of owning a kitchen aid.
- Gradually beat in eggs, 1 tbsp at a time whisking thoroughly in between each addition.
- Sieve flour and cinnamon into the bowl and gently fold into the mixture until incorporated.
- Add the milk and fold gently into the mixture. It should have a smooth consistency and drop easily from the spoon.
- Spoon into cupcake cases and bake in a preheated oven (180 degrees) for 15-20 minutes.
- Leave to cool on a wire rack while you prepare the frosting.
- Using an electric mixer, beat the butter until soft and pale.
- Gradually add the icing sugar, beating in between each addition.
- Beat in the milk to give a softer piping consistency and finally beat in the maple syrup.
- Pipe or spread the frosting and SCOFF!