I partnered with Fannie May for this post. While I was compensated for my time, all opinions are my own.
Maple cupcakes are made with pure maple syrup and topped with marshmallow frosting and bits of s’mores candy.
Maple cupcakes are the perfect dessert when you’re craving a taste of fall. These sweet cupcakes are topped with marshmallow frosting and Fannie May S’mores Snack Mix. The cupcakes have all the best fall flavors!
Why this recipe works: The cupcakes are naturally sweetened with pure maple syrup for the ultimate maple taste. The marshmallow frosting is made from scratch and has the perfect consistency.
Step by step instructions
- Preheat the oven: Preheat the oven to 350 F. Line a muffin tin with paper liners.
- Make the cupcake batter: Whisk the flour, baking powder and salt in one bowl and set aside. Beat the butter until smooth and light in color. Add the maple syrup with the mixer running and beat for 3 more minutes. Add the egg and egg yolk and mix until combined. Add half the flour mixture to the wet mixture followed by the buttermilk. Add remaining flour mixture and mix just until combined.
- Bake the cupcakes: Fill each cup of the prepared muffin tin about 3/4 full. Bake cupcakes for 25 minutes. Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: Fill a medium saucepan with 1 inch water and bring to a simmer. In a metal mixing bowl, combine egg whites, granulated sugar, cream of tartar and salt. Place the bowl over the simmering water and whisk by hand for 3 to 4 minutes until sugar is dissolved. Use a stand mixer to whisk for 8 more minutes until stiff peaks form. Add vanilla and beat for 15 more seconds.
- Assembly: Transfer frosting to a piping bag with desired tip. Frost the cupcakes and sprinkle with chopped Fannie May S’mores Snack Mix.
Frequently Asked Questions
What maple syrup should I use? You have to use pure maple syrup. Do not use breakfast syrup as it often doesn’t include any real maple syrup and only corn syrup. Grade B is preferred because it has a slightly thicker consistency than Grade A, but Grade A can be used in a pinch.
Can I use regular milk instead of buttermilk? Yes, regular milk (whole or 2%) also works in this recipe, however the cupcakes may not rise as much.
How to store maple cupcakes: Place cupcakes in an airtight container and store in the refrigerator for up to 3 days. Marshmallow frosting must be refrigerated to maintain its shape. It’s best when eaten the day it is made.
Where can I buy Fannie May S’mores Snack Mix? Fannie May products are available in many nationwide stores or you can buy the product online.
What I love about this recipe is that it uses pure maple sugar in the batter. I was inspired by my maple cake recipe I posted a few years back. It has a maple cream cheese frosting if you want more maple flavor! If you like a little crunch in your desserts, check out my maple pecan bars.
Maple cupcakes have the best maple flavor thanks to pure maple syrup. The fluffy marshmallow frosting pairs perfectly with Fannie May S’mores Snack Mix. Make these cupcakes when you’re in the mood for a fall treat. They are asking to be served next to the campfire on a crisp autumn night!
Fannie May S’mores Snack Mix Maple Cupcakes
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 Tablespoons unsalted butter, room temperature
- 1 cup pure maple syrup preferably Grade B
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ¾ cup buttermilk room temperature
- 3 egg whites room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 cup Fannie May S’mores Snack Mix, roughly chopped
- Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat butter until smooth and light in color, about 3 minutes. With the mixer on low, add the maple syrup in a steady stream. Increase speed to medium and mix until well combined, about 3 more minutes. Add the egg and the egg yolk one at a time and mix until incorporated. Scrape down the bottom and sides of the bowl if necessary.
- With the mixer on low, add half the flour mixture and mix just until combined. Add the buttermilk, then the remaining flour mixture. Do not overmix.
- Transfer batter to prepared muffin tin filling each cup about three-quarters full. Bake for 23 to 25 minutes or until a toothpick inserted into a cupcake comes out with little to no crumbs. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Fill a saucepan with 1 inch of water. Place over low heat and bring to a simmer.
- Add the eggs whites, sugar, cream of tartar and salt to the metal bowl of a stand mixer. Place bowl over simmering water and whisk the mixture constantly until the egg whites are warm to the touch, about 3 to 4 minutes.
- Transfer bowl to a stand mixer with whisk attachment. Whisk the mixture on medium-high speed until stiff peaks form, about 8 minutes. Add the vanilla and mix for another 15 seconds until incorporated.
- Transfer frosting to a piping bag fitted with desired tip. Frost the cooled cupcakes and sprinkle Fannie May S’mores Snack Mix on top. Store cupcakes in an airtight container the refrigerator for up to 3 days.