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Light Maple Cupcakes

So it’s autumn, and maple cupcakes sounded like the perfect dessert!

But what can one possibly say about light maple cupcakes?

They are light.

They taste like maple syrup.

They are cupcakes.

That’s all. 

Ha ha, ok,  I can also say that they’re delicious.

Oh, and I made them even lower in fat by using egg whites and skim milk.

They didn’t even make it to the taste-testers, because everyone at my house loved them so much.

And I’m surprised the frosting made it to the cupcakes after I tasted it–but we don’t need to talk about that.  🙂

And interestingly, a couple of the cupcakes decided to hide in the back of the fridge. 

By the way, did you know that little kids can’t reach the back of the fridge?

Just an observation.  😉



Light Maple Cupcakes (adapted from Cooking Light)


  • 1/2 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 3 egg whites
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup skim milk
  • 1/4 cup maple syrup

Beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes).

Add egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk.

Combine milk and 1/4 cup maple syrup.

Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.


  • 3 tablespoons maple syrup
  • 2 tablespoons butter or stick margarine, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon imitation maple flavoring
  • 1/8 teaspoon salt
  • 1-3/4 cups powdered sugar

Beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a
mixer for 1 minute.

Gradually add the powdered sugar, beating just until blended (do not overbeat).

Spread over cupcakes.


24 responses »

  1. Maple syrup is so amazing, isn’t it? These look lovely 🙂

  2. They look and sound wonderful!

  3. Those things look great. Simple, but great.

  4. petit4chocolatier

    Geraldine, what a sweet looking, light, and delicious cupcake! I love the maple syrup frosting too : )

  5. yum yum do these look good…would be nice to serve as “dessert” for a brunch party,nice way to use mapel syrup not just for pancakes…lovely post.. sarah

  6. You’ve got talent! I stumbled on your blog from my foodie pen-pal glad that I did! I’ve added you to my follow list. Excited to see more of your yummy little posts!

  7. I’m so glad I found your blog to follow! I love your Light Maple Cupcakes! Maple is so good this time of the year ….. and when you can save a few calories it’s even better! Can’t wait to try your cupcakes. 🙂

  8. I love anything with maple syrup, and these look utterly delicious 🙂 Going to try them one of these days. And thank you for stopping by my blog! 😀

  9. I need to adapt your techniques for hiding delicious things from children to the husband! So far the freezer is my best spot. Out of sight–out of his mind!

  10. Loving the blog and all the baking recipes. Can’t wait to try these maple syrup cup cakes with Maple syrup I bought in USA last year.


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