Maple Cupcakes with Bourbon Frosting

Maple Cupcakes with Bourbon Frosting

Prep Time

10 minutes

Cook Time

20 minutes


8 people

The title of this recipe says it all, Maple Cupcakes with a Bourbon Frosting, could it get any better?

This seasonal Autumn recipe is the perfect addition to any party you may attend this fall, made with pure maple syrup, brown sugar, and vanilla with a homemade bourbon-based frosting, these cupcakes are to die for!

This recipe is courtesy of The Bakers Muse via Maple Guild.


  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup pure maple syrup
  • 1/4 cup granulated sugar
  • 5 teaspoons brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract (can be omitted or replaced with maple flavoring)
  • 3/4 cup sour cream or greek yogurt

For the Bourbon Frosting

  • 1/2 cup granulated sugar
  • 5 ounces egg whites
  • 1 cup butter
  • 1/3 cup water
  • 2 tablespoons whiskey (or according to preference)


For the Cupcakes

  • 1 Preheat oven to 350 degrees F
  • 2 Line cupcake moulds with cupcake holders
  • 3 Whisk all-purpose flour, baking powder , baking soda and salt
  • 4 With the mixer on medium speed, beat butter, maple syrup, granulated sugar until pale and fluffy (about 3-5 mins depending on your mixer)
  • 5 Add 2 large eggs, 1 at a time; beat well after each addition
  • 6 Mix in vanilla or maple extract
  • 7 With the mixer on low speed, add flour mixture in 3 alternate batches with 2 batches of sour cream; beat until combined
  • 8 Bake for about 20 mins for cupcakes

For the Frosting

  • 1 Place egg whites in a bowl for use with a standing mixer
  • 2 Place sugar and water in a medium saucepan and turn up the heat slowly, while using a brush to sweep down sugar from the sides
  • 3 With a candy thermometer, boil sugar mixture till it reaches 105 degrees, without browning the sugar mixture
  • 4 While the sugar mixture is at 105 degrees, turn the mixer on medium-high speed and whip the egg whites till they develop soft peaks
  • 5 Once the sugar mixture reaches 116 degrees (softball stage), take it off the heat for 30 seconds
  • 6 With the mixer on low speed, incorporate the sugar mixture into the egg whites, in dribbles. You want to aim for the space between the mixer and the bowl, so that the sugar drops nicely into the egg whites
  • 7 Once all the sugar has been added, turn up the mixer to high speed and whip till stiff glossy peaks develop
  • 8 Turn the mixer down to low-medium speed and whip till the bowl is cool to the touch
  • 9 Add in the butter bit by bit slowly, beating until it looks creamy and spreadable. Mix in whisky. If the frosting splits or looks watery, keep beating until smooth.



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