Maple Cinnamon Cupcakes

The other day my 2-year-old said something that made me a little sad but was totally true.

Very innocently, after she gave me a hug, she said, “Mommy, your tummy wiggles.”

At first I laughed. And then I felt a slight sting to my ego. It’s not like I have or every really wanted super defined abs or anything. I sortakinda work out but it’s mostly to keep healthy. Not really to define muscles. Still. When your 2-year-old tells you your tummy wiggles, you get a little self-conscious. Or maybe that’s just me.

Having a wiggly tummy isn’t necessarily a bad thing. If you decide to dress up as the Pillsbury Doughboy, it will give your costume a sense of realism. A wiggly tummy provides a nice pillow for your young ones. And it will almost always give you an edge in a belly flop contest.

Ah, screw it. I love my laden-with-stretch-marks-after-having-two-kids-never-again-will-it-see-the-light-of-day wiggly tummy.

I also love these cupcakes.

Maple Cinnamon Cupcakes.

The cinnamon sugared bacon, while insanely delicious, is totally optional.

Bacon for dessert?

Absofrickinlutely.

Maple Cinnamon Cupcakes (makes 12 cupcakes)

Ingredients

½ cup (1 stick) butter, room temperature

½ cup granulated white sugar

½ cup maple syrup

2 eggs

¼ cup milk

1 ½ teaspoons pure vanilla extract

1 cup flour

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

4-6 slices cinnamon sugared bacon, broken into pieces (optional)

Directions

  1. Preheat oven to 325⁰ F.
  2. In a large bowl, cream butter and sugar together for about 2 minutes. Add maple syrup and mix until smooth. In a separate bowl, whisk together eggs, milk, and vanilla. Add egg mixture to butter mixture. Beat until combined.
  3. In a medium bowl, whisk together dry ingredients. Slowly add dry ingredients to wet ingredients. Mix until combined.
  4. Pour into lined cupcake tins and fill about ¾ of the way full. Bake for 25-30 minutes or until a toothpick comes out clean.
  5. Cool cupcakes completely before frosting.
  6. Top with frosting and cinnamon sugared bacon pieces.

Maple Cinnamon Frosting (for approx. 12 cupcakes)

½ cup (1 stick) unsalted butter, room temperature

¼ cup maple syrup

1 ¾ cups powdered sugar

½ teaspoon pure vanilla extract

1-2 tablespoons milk

1/8 teaspoon cinnamon

Directions

  1. Cream butter and maple syrup for 1-2 minutes.
  2. Add powdered sugar a little at a time while mixing with a hand mixer. Once all sugar is incorporated, beat for 1-2 minutes more.
  3. Add vanilla, milk, and cinnamon. Beat for another minute.

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16 Comments

  1. I’m making these right now for my sister that is obsessed with maple syrup, the only thing I did was add a little dark rum to the batter.

  2. Is this cupcake recipe for only 12 cupcakes? I know the frosting says for 12, but didn’t know about the cupcakes!

  3. This recipe was incredible!!! The only problem was my icing turned out to be a bit thin and there was way too much for 12 cupcakes…I double checked to make sure I followed the directions right and I had…

    1. Hi! Sorry about the frosting. I actually almost always have extra frosting whenever I make a batch. I often use it for other things later. Glad you liked the cupcakes though. 🙂

  4. My Canadian fiance recently requested that I bake cinnamon maple cupcakes for him sometime. I had never even heard of them before (perhaps because I’m Floridian?)! I’m definitely printing this recipe and giving it a try!

    1. Thanks for stopping by! Hope you enjoy the cupcakes. 🙂 Just as a note: The frosting can be quite thin and may be a little runny.

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