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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 373kj
  • Fat Total 26g
  • Saturated Fat 16g
  • Protein 3g
  • Carbohydrate 46g
  • Sugar 19g
  • Sodium 124mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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