AuthorHeather WallaceCategorycupcakes & muffinsDifficultyIntermediateHeaven in Every Bite: The Maple Cream Cloud Cupcake
If comfort had a flavor, it would taste just like this Maple Cream Cloud Cupcake. Imagine the warmth of maple syrup and the cozy embrace of cinnamon, all wrapped up in one dreamy dessert. The cupcake base is soft and moist, infused with the perfect hint of maple and a whisper of cinnamon spice.
Crowning the cupcake is a luscious swirl of Maple Swiss Meringue Buttercream, velvety smooth with a rich maple sweetness that melts on your tongue. A delicate Maple Streusel Topping adds a buttery crunch, creating a harmony of flavors and textures in every bite.
This isn’t just a cupcake—it’s a cloud of indulgence, capturing the essence of cozy mornings with maple-drenched French toast and cinnamon-sugar dreams. Whether you're savoring it with coffee or simply treating yourself, this cupcake will make you feel like you're floating on sweet, maple-kissed air.
Preheat oven to 325°.
Line a cupcake pan with cupcake liners.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon ground cinnamon, and 1/2 teaspoon of kosher salt. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room-temperature unsalted butter and 3/4 cup of maple sugar, 3/4 cup of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 teaspoon of vanilla extract and 1/2 teaspoon of maple extract.
Whisk together ⅔ cup of room temperature buttermilk, and ⅓ cup of maple syrup and set aside.
Slowly add half of the dry ingredients to the butter mixture followed by the maple buttermilk; whisk until smooth. Add remaining dry ingredients mixing to combine between each addition.
Fill each cupcake mold about 2/3 full.
Bake for about 19 Minutes to 23 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from the pan. Cool completely.
Increase oven temperature to 350°.
Whisk together 1/4 cup of flour and 1/4 cup of maple sugar in a medium bowl.
Stir in 1 1/2 tablespoons of melted butter until the mixture forms clumps.
Spread the mixture evenly on a baking sheet lined with parchment paper and bake for about 8 Minutes. Let it cool completely, then break apart the streusel if necessary, set aside.
In a small bowl whisk together 1/4 cup of almond milk (or milk of your choice) with 2 tablespoons of maple syrup.
Baste each cupcake with the maple milk using a pastry brush.
Pipe frosting onto each cooled cupcake.
Top with maple streusel and a dusting of ground cinnamon.
Store the cupcakes in an airtight container for up to a week.
Ingredients
Directions
Preheat oven to 325°.
Line a cupcake pan with cupcake liners.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon ground cinnamon, and 1/2 teaspoon of kosher salt. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room-temperature unsalted butter and 3/4 cup of maple sugar, 3/4 cup of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 teaspoon of vanilla extract and 1/2 teaspoon of maple extract.
Whisk together ⅔ cup of room temperature buttermilk, and ⅓ cup of maple syrup and set aside.
Slowly add half of the dry ingredients to the butter mixture followed by the maple buttermilk; whisk until smooth. Add remaining dry ingredients mixing to combine between each addition.
Fill each cupcake mold about 2/3 full.
Bake for about 19 Minutes to 23 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from the pan. Cool completely.
Increase oven temperature to 350°.
Whisk together 1/4 cup of flour and 1/4 cup of maple sugar in a medium bowl.
Stir in 1 1/2 tablespoons of melted butter until the mixture forms clumps.
Spread the mixture evenly on a baking sheet lined with parchment paper and bake for about 8 Minutes. Let it cool completely, then break apart the streusel if necessary, set aside.
In a small bowl whisk together 1/4 cup of almond milk (or milk of your choice) with 2 tablespoons of maple syrup.
Baste each cupcake with the maple milk using a pastry brush.
Pipe frosting onto each cooled cupcake.
Top with maple streusel and a dusting of ground cinnamon.
Store the cupcakes in an airtight container for up to a week.