Maple Frosted Cupcakes
Prep time
Cook time
Total time
These are fun cup cakes for a birthday. I fancied mine up with gold and pearls. You could create a cup cake decorating station for kids or simply have them as is.
Food in Color:
Cuisine: Gluten Free
Serves: 8
  • The Cupcakes
  • 11/4 gluten free all purpose flour
  • 3 tablespoons corn starch
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • ½ tsp kosher sea salt
  • ½ cup coconut oil melted
  • 2 large eggs at room temperature
  • ½ cup milk
  • 2 teaspoons pure vanilla extract
  • ⅓ cup maple syrup
  • The Frosting
  • ¾ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tbsp maple syrup
  • 1 tbsp pure vanilla extract
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line the muffin pan with cup cake liners
  3. In a large bowl whisk together all the dry ingredients for the cupcakes
  4. In a separate bowl whisk together the coconut oil, eggs, vanilla extract and milk.
  5. Combine the wet ingredients and the dry ingredients for the cupcake mix.
  6. Fill the muffin liners in the muffin cups until ¾ full.
  7. Bake for 18-20 minutes,
  8. Test with a toothpick to make sure the toothpick comes out clean from the center.
  9. Remove from the oven and allow to cool for 10 minutes.
  10. The Frosting
  11. Combine the ingredients using a hand mixer on low. Once all the ingredients are incorporated, mix at a higher speed.
  12. Place the frosting into a piping bag with a large star tip.
  13. I did not have the piping bag or the tip so I used the corner of a food storage bag.
  14. I think you can tell so I have purchased some star icing tips for next time
This recipe was inspired by the Salted Caramel Cupcake recipe in the Spring Issue of Simply Gluten Free Magazine. Credit to Kim Maes
Recipe by Food in Color at