Maple Frost

Ah maple! It isn’t just for Canada Day after all. For me, thoughts of fall usually bring about the aromas of maple …. oh and pumpkin and cinnamon too.

So, for a recent small gathering, I thought it’d be quite fitting to bring these maple pecan cupcakes along. You know, so that the sweetness could soothe our souls because let’s face it – nobody is exactly excited that it’s already fall. It just means that my snow pants will be making an appearance soon.

I’d recommend enjoying these maple treats alongside a good cup of Pumpkin Chai Latte.

syrup pouring over a spoon on a white background

Maple Frost Cupcakes
Yields 24
These moist, maple infused cupcakes are perfect for fall or Canada Day or all of the inbetweens.
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Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 20 min
  1. 1 box Betty Crocker Butter Pecan cake mix
  2. 3 Eggs
  3. 1 cup Water/milk
  4. 1/2 cup Olive oil
  5. 100g Chopped pecans
  6. 340g Betty Crocker vanilla icing
  7. 50ml Maple syrup
  1. Preheat oven to 350°.
  2. In a large mixing bowl combine cake mix, water, oil, eggs, and chopped pecans until well mixed.
  3. Line muffin pan(s) with 24 cupcake liners.
  4. Spoon batter into each cupcake liner so that they are 2/3 full.
  5. Pop cupcakes into the oven and bake for 20 minutes or until golden brown and a wooden toothpick inserted in the centre of the cupcake comes out clean.
  6. Allow to cook on a wire rack for 20 minutes.
  7. Once cool, frost east cupcake with a knife or a piping bag (for a more decorative effect). If using a piping bag, spoon entire contents of the icing container into the bag. I've used a Wilton piping bag with a #21 tip.
  8. Put maple syrup into a fine tipped squeeze bottle and drizzle syrup over top of each cupcake. Finally, stuff your face with the cupcakes ... all 24 of them.
Dots & Lace


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