Maple Latte Cupcakes – Moist and Cozy
These Maple Latte Cupcakes are soft, moist, and packed with warm maple and coffee flavor, then topped with creamy maple coffee frosting. A cozy fall-inspired dessert perfect for Thanksgiving, holidays, brunches, and coffee lovers.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup pure maple syrup
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup strong brewed coffee cooled
- ½ cup whole milk
Maple Coffee Frosting
- ¾ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 2 tbsp strong brewed coffee cooled
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1 pinch salt
Instructions
- Prepare the Oven and Cupcake Pan: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners.
- Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream the Butter and Brown Sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add the Wet Ingredients: Beat in the eggs one at a time. Add the maple syrup and vanilla extract, then mix in the cooled brewed coffee until everything is well combined.
- Combine the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined. Avoid overmixing to keep the cupcakes soft and tender.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Make the Maple Coffee Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the maple syrup, cooled coffee, vanilla extract, and heavy cream. Beat until the frosting is smooth, fluffy, and easy to pipe.
- Frost and Finish: Once the cupcakes are completely cool, pipe or spread the maple coffee frosting over each cupcake. Finish with a light sprinkle of cinnamon or a small drizzle of maple syrup, if desired.
Notes
- Use pure maple syrup for the best maple flavor rather than pancake syrup.
- Make sure the coffee has cooled before adding it to the batter.
- Room-temperature eggs, milk, and softened butter help create a smoother batter.
- Avoid overmixing once you add the flour to keep the cupcakes soft and tender.
- Allow the cupcakes to cool completely before frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Freeze unfrosted cupcakes for up to 3 months and thaw before decorating.
- A light cinnamon sprinkle or maple drizzle makes a beautiful finishing touch.
Nutrition Facts
- Calories: 420 kcal
- Total Fat: 21 g
- Saturated Fat: 13 g
- Cholesterol: 75 mg
- Sodium: 220 mg
- Total Carbohydrates: 58 g
- Dietary Fiber: 1 g
- Total Sugars: 42 g
- Protein: 4 g