Tag Archives: maple frosting

Maple Cupcakes

I know we’re past Halloween, but I’m not quite ready to dive into Thanksgiving food. Rest assured, I will be soon, but I need just one more minute to savor non-holiday food before we get to the pies and sides and then everything that Christmas requires. All of those things are wonderful, but let’s a moment for Maple Cupcakes first. I promise they deserve a second in the spotlight.

Maple Cupcakes

To me, Maple Cupcakes are the ideal treat to make the first weekend in November. Their hint of spice and natural colors make them seasonally appropriate, but they’re not associated with any holiday tradition I can think of. They’re just delicious—nothing more, nothing less.

Maple Cupcakes

Maple Cupcakes are a take on my reader favorite Maple Layer Cake. Like that dessert, they have maple syrup in a minimum of three elements; four, if you’re feeling kicky. Truly, these are a maple lover’s dream.

(It’s me. Hi. I’m the maple lover. It’s me.)

Maple Cupcakes

The cupcakes themselves are a lightly modified spin on my go-to vanilla recipe. They’re simple to make and the results are spectacular—soft and springy with the tiniest hint of spice to accent the maple. They bake up golden-edged and beautiful, with even surfaces perfect for brushing with more maple syrup and piling high with maple frosting. I like to finish them with coarse sugar, but an extra dab of maple syrup before serving is a nice touch, too.

In short, these are all maple all the time—it’s an approach I can get behind.

Maple Cupcakes
Maple Cupcakes
makes 14-16 cupcakes

Cupcake Batter:
1/2 cup milk, room temperature
1/2 cup sour cream, room temperature
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4 cup pure maple syrup
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Frosting:
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
4 cups confectioners sugar
1/2 teaspoon Kosher or sea salt
1 teaspoon pure vanilla extract
1/2 cup pure maple syrup
3 tablespoons heavy cream

For Assembly:
1/3 cup pure maple syrup
sparkling or coarse sugar (optional)

Make the cupcake batter. Preheat oven to 350F. Line a 12-cup standard muffin tin with cupcake liners. Set aside.

Combine milk and sour cream a liquid measuring cup, then use a fork to whisk them together. Set aside.

In a small-medium mixing bowl, whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar, followed by maple syrup. Add eggs one at a time, combining completely after each addition. Beat in vanilla. Mix in half the dry ingredients, followed by half the milk/sour cream. Add the remaining dry ingredients followed by the remaining milk/sour cream.

Fill liners 2/3-3/4 full. Tap full pan on the counter five times before baking for 18-19 minutes, until a toothpick inserted in the centers comes out clean. Let cupcakes cool in the pan for 5-10 minutes before removing to a rack to cool completely.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about two minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Beat in maple syrup, followed by heavy cream.

To assemble, use a pastry brush to brush the top of each cooled cupcake with maple syrup. Let soak in for 1-2 minutes, just so there is no syrup standing on the surface of the cupcakes. Spread or pipe maple frosting on cooled cupcakes. Finish with coarse sugar. Add a few drops of maple syrup immediately before serving, if desired.

Leftover cupcakes will keep covered at room temperature for a few days or in the refrigerator for up to a week.

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}A week on Swan’s Island is never enough time. It simply isn’t. Yes, there’s relaxing and hiking and quiet, but just when you start to fully decompress, you have to get back on the ferry, drive ten hours, and return to your real life. It’s the worst.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}We keep saying “two weeks next year” but only getting half of that. I’m putting it out to the universe now: one month next year. That way, when we only get half, it’ll be two weeks. Am I trying to con the universe in to more vacation? Sure, why not. You can’t blame me for wanting to spend time with the friends we’ve made up there (even socially distanced) instead of carrying on entire relationships via Facebook.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I mean, would you believe that I’ve pretty much never baked for anyone on Swan’s Island? It’s true. I’ve been going there regularly for the last six years, made some friends, and know the people who own the general store well enough that they recognized me immediately with my mask on, but I’ve never really baked for any of them. They know, of course, that I bake and blog, and I always say I’m going to make something for them, but then time gets away and suddenly I’m on the ferry back to the mainland.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}All that said, when we booked our trip in July, I decided this year was *the* year. I tested a recipe before I left Brooklyn, brought a box of potato starch and the vegan butter I like, and it took until the second-to-last day, but I baked this Pumpkin Sheet Cake with Maple Frosting for my Maine people. Finally.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I’ve never put a sheet cake on here. It’s not because I think they’re “less than” or something—I just have occasions for other configurations of cake and frosting far more frequently than I do for this super simple slice-and-share situation. But our annual Swan’s Island trip? That’s a slice-and-share situation if I’ve ever seen one. Especially in COVID, when get-togethers with people outside my immediate germ pod aren’t a thing, it was so nice to be able to wrap up and dole out slices of this Pumpkin Sheet Cake with Maple Frosting without having to worry about keeping layers intact.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}As with most of what we eat on Swan’s Island, this cake was made with my trusty co-traveler/fellow Maine enthusiast, VJ, in mind. I’ve mentioned many times that she is a gluten-free vegan, and though I am not either of those things, I greatly enjoy the challenges and rewards of baking (and cooking) that way when we are together. It’s far more fun to bake when people can eat what you make…not that I’d be particularly mad about being saddled with all 15 slices of this cake. I mean, do you see that vegan Maple Frosting???Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}The pumpkin cake is a variation on the vegan, gluten-free chocolate cake I posted last year. It relies primarily on almond flour, potato starch and cornstarch for structure, and pumpkin purée and pumpkin pie spice for flavor. There are other things in the batter too, of course (granulated and brown sugars, vanilla, leaveners, almond milk), and they all bake up into a moist, tender, nicely-spiced sheet of cake. Vegan and gluten-free or not, this pumpkin cake is legit.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Believe me when I tell you that I understand wanting to eat this cake by its lonesome straight out of the oven, or with a simple dusting of confectioner’s sugar…but also? Believe me when I tell you that a swoopy layer of Maple Frosting takes this seasonal dessert from very good to fabulous. For real.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting is very good the day it’s made, but as with many pumpkin spice things, it’s actually more delicious the next day, after the flavors have melded. But with a cake this good around, I can’t blame anyone for not waiting to dig in. I mean, I certainly didn’t.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}
makes a single layer 9×13-inch sheet cake

2 teaspoons apple cider vinegar
~1 1/4 cups unsweetened almond milk
1/3 cup pure pumpkin purée
2 teaspoons pure vanilla extract
2 1/2 cups blanched almond flour (not almond meal)
3/4 cup potato starch
1/4 cup cornstarch
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 1/4 teaspoons pumpkin pie spice
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
Vegan Maple Frosting (recipe below)
sprinkle of ground cinnamon (optional)

Preheat oven to 350F. Grease a 9×13-inch cake pan. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée and vanilla. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, granulated sugar, light brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center of each layer comes out with only a few crumbs.

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). Frost as desired with Vegan Maple Frosting (recipe below). Sprinkle with cinnamon, if desired.

Frosted cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Maple Frosting
makes enough for the top of one sheet cake

4 ounces (1/2 cup) vegan butter, room temperature (I like Miyoko’s)
2 ounces (1/4 cup) shortening, room temperature (I like Nutiva)
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 tablespoons pure maple syrup

In a large mixing bowl, use an electric mixer to beat vegan butter and shortening until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla and maple syrup.

Use to frost the top of the sheet cake.

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}