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Maple Cupcakes
Recipe by Rebecca R from NSW


  • 225g softened butter

  • ½ cup Natvia stevia blend

  • ? cup pure maple syrup

  • 1 cup self-raising flour

  • 2 teaspoons baking powder

  • 4 eggs

  • 2 teaspoons vanilla extract

  • 100gm cream cheese

  • 3 tablespoons pure maple syrup (extra, for icing)

  • ¼ cup cream

  • Walnuts, to decorate


  • 1.

    Preheat the oven to 180 degrees Celsius and line a 12 hole cupcake tray with cases.

  • 2.

    Cream butter and vanilla until light and fluffy, add Natvia and continue beating for 1-2 minutes.

  • 3.

    Add eggs one at a time, ensuring that each is fully incorporated before adding the next.

  • 4.

    Once all the eggs have been added, beat the maple syrup into the butter mixture.

  • 5.

    In a separate bowl, sift flour and baking powder and mix gently to ensure that the baking powder is evenly distributed throughout the flour.

  • 6.

    Add the flour mixture to the butter mixture and fold gently to combine.

  • 7.

    Spoon into 12 patty cases, filling each about ¾ full. Bake for 20 minutes until the top of each cupcake is a soft, golden brown colour.

  • 8.

    To make the icing, blend cream, cream cheese and maple syrup together until smooth and well combined. Ice each cake with approximately 1 tablespoon of icing. place a walnut in the centre of each cupcake and serve.


These cupcakes work beautifully as gluten-free cakes too! Just substitute flour for gluten-free flour and enjoy! For a stronger maple flavour, use ¼ cup Natvia and ? cup maple syrup in the cakes, and 120g of cream cheese and 4 tablespoons of maple syrup in the icing.

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