Canada Day Maple Leaf Cupcakes (Printable Version)
Soft maple cupcakes paired with creamy cheese frosting and maple leaf toppers for festive celebrations.
# What You'll Need:
→ Cupcake Batter
01 -
190 g all-purpose flour
02 -
2.5 ml baking soda
03 -
2.5 ml baking powder
04 -
1.25 ml salt
05 -
113 g unsalted butter, softened
06 -
200 g granulated sugar
07 -
2 large eggs
08 -
5 ml vanilla extract
09 -
120 ml buttermilk
10 -
15 ml maple syrup
→ Cream Cheese Frosting
11 -
225 g cream cheese, softened
12 -
57 g unsalted butter, softened
13 -
180 g powdered sugar
14 -
5 ml vanilla extract
15 -
Red food coloring gel, optional
→ Decoration
16 -
Maple leaf-shaped sprinkles or fondant toppers
17 -
Red and white bunting picks, optional
# Steps To Follow:
01 -
Preheat oven to 175°C and line a 12-cup muffin tin with red or white cupcake liners.
02 -
Cream softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, blending thoroughly after each addition. Stir in vanilla extract and maple syrup. In a separate bowl, combine flour, baking soda, baking powder, and salt. Alternate adding dry ingredients and buttermilk into the butter mixture, mixing just until combined.
03 -
Divide batter evenly among liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the centre comes out clean. Transfer to a wire rack and allow to cool completely.
04 -
Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing until fully incorporated. Blend in vanilla extract. For a red swirl effect, tint a portion of frosting with red food coloring gel if desired.
05 -
Transfer frosting to a piping bag and pipe onto cooled cupcakes. Top with maple leaf-shaped sprinkles or fondant toppers. Garnish with red and white bunting picks if using.
# Notes and Tips:
01 -
Ensure cupcakes are completely cooled before frosting to prevent melting the cream cheese topping.
02 -
Softened butter and cream cheese produce a smoother, fluffier frosting.