These vegan maple & pecan cupcakes will set off fireworks on your taste buds, with melt-in-the-mouth pecan cupcakes, a fluffy maple frosting and a centre of luscious maple spread. Plus, the recipe has no egg replacements, and did I mention the cupcakes are absolutely gorgeous?
This post has been created in collaboration with Maple from Canada UK. All opinions expressed in the post are my own… plus, there’s a whole lotta maple & pecan deliciousness – so read on. (For more information you can check out my Disclosure Policy.)
Let’s talk about flavour combinations. Sure, everyone always raves about chocolate and orange, or about lemon and poppy seed… but I’m here to tell you that maple and pecan is a serious contender for the top spot.
My proof? These gorgeous, mouth-wateringly delicious vegan maple & pecan cupcakes.
Before I go on to list all the ways in which they’re amazing and wonderful (and there are many!), here’s why I don’t call them maple syrup & pecan cupcakes: because they go beyond using just maple syrup – to the wonders that are maple sugar and maple spread and maple flakes.
That’s thanks to Maple from Canada UK, a company I am over the moon to be working with. Their maple products are absolutely delicious (seriously, the maple spread gives me chills just thinking about it) and incredibly varied: from maple syrup all the way to maple vinegar!
Their maple syrup also comes in four varying grades from “golden delicate”, which is sweet and lighter in flavour, all the way to “very dark”, which is smooth and rich and deep amber in colour.
7 reasons why you should make these cupcakes ASAP
1. The melt-in-the-mouth pecan cupcakes. The cupcakes are chock full of ground pecans, giving them the most wonderful flavour and a delicate, almost buttery taste. The maple syrup and maple sugar in the batter hit the sweet spot of making the cupcakes moist without being dense – plus, they amp up the maple flavour!
2. The fluffy maple frosting. This is based on my vegan butter recipe, with plenty of maple sugar added for a frosting that’s incredibly flavourful while also being stable, a breeze to pipe and holding its shape for hours at room temperature. This is thanks to both the vegan butter and to the fact that we’re using a dry/solid sweetener rather than a liquid one like maple syrup.
3. The maple spread centre that oozes out when you bite into them. Listen, I think you know by now that I LOVE stuffing my cupcakes with delicious things. So when I tried Maple from Canada’s maple spread… stuffing the cupcakes with it was a no-brainer.
4. They’re vegan and you can’t possibly tell. I’m not just saying that – these cupcakes tick every single box and it’s pretty impossible to tell that they’re made without any eggs, butter or other dairy products!
5. They’re dead easy to make. If you can mix a few things together and know how to whip up the simplest of frostings – trust me, you can totally make these cupcakes.
6. No egg replacements!!! That’s right: no chia or flax or whateverelse eggs! This recipe simply doesn’t need any egg replacements – instead, the other ingredients and their quantities are adapted to give the best results possible.
7. They’re drop dead gorgeous. ‘Nuff said.
Before we get to the bits and bobs of making these wonderful cupcakes – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How do you make vegan cupcakes?
To make the vegan cupcakes (for the full recipe, including the ingredient quantities, scroll down to the bottom of the page):
- Mix together the dry ingredients (plain all-purpose flour, ground pecans, maple sugar, baking powder, a pinch of cinnamon and salt).
- Mix together the wet ingredients (maple syrup, sunflower or vegetable oil, non-dairy milk and lemon juice)
- Mix the dry and wet ingredients together until you get a smooth batter with no flour clumps, and divide it between the cupcake liners.
That’s all there is to it. I told you: piece. of. cake.
How do you make vegan buttercream frosting?
Making the frosting is truly as easy as allowing the vegan butter to soften slightly at room temperature, adding the maple sugar and whipping everything up until fluffy and a pretty off-white colour (thanks to the maple sugar).
At this point, you can taste test the frosting to see if you’re happy with the sweetness – you can always add a bit more maple sugar, a pinch of salt or even some cinnamon.
Assembling the maple & pecan cupcakes
Once the cupcakes have baked and cooled, and you’ve got the frosting ready… now comes the fun part.
Use a apple corer or a piping nozzle, turned upside-down, to create a cavity in each cupcake. Fill it with maple spread – just look at how luscious it is!!!
Then, pipe a beautiful swirly mound of maple frosting on top (I used Wilton 1M nozzle for this).
Finally, finish it off with a sprinkling of maple flakes and chopped pecans.
Optional but 100% recommended: a drizzle of Maple from Canada maple syrup.
And then… the bit we’ve all been waiting for. The first bite of the cupcake, an explosion of flavour and texture, and the first look at the maple spread oozing out of the centre looking all tempting and luscious.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Vegan Maple & Pecan Cupcakes
For maple & pecan cupcakes:
- 1 3/4 cups + 2 tbsp (225 g) plain all-purpose flour
- 1 1/2 cups (150 g) pecans, ground
- 3/4 cup (120 g) maple sugar (you can find it here)
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 3/4 cup + 2 1/2 tbsp (225 mL) non-dairy milk (like almond, soy, rice or oat milk)
- 3/8 cup (90 mL) sunflower or vegetable oil
- 3/8 cup (90 mL) maple syrup (you can find it here)
- 3 tsp lemon juice
For maple buttercream frosting:
For maple & pecan cupcakes:
- Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole muffin/cupcake tin with cupcake liners.
- In a large bowl, whisk together the flour, ground pecans, maple sugar, baking powder, baking soda, cinnamon (optional) and salt.
- In a separate bowl, whisk together the non-dairy milk, oil, maple syrup and lemon juice.
- Add the wet ingredients to the dry and whisk everything together until you get a smooth batter with no flour clumps.
- Divide the batter between the 12 paper liners, filling each about 3/4 full.
- Bake at 355 ºF (180 ºC) for about 22 minutes, or until golden brown on top and an inserted toothpick comes out clean.
- Leave to cool in the cupcake/muffin tin to cool for 10 minutes, then transfer to a wire cooling rack and allow to cool completely.
For maple buttercream frosting:
- Allow the vegan butter to soften slightly at room temperature, then use a stand mixer with a paddle attachment or a hand mixer with the double beaters attachment to beat it until fluffy.
- Add the maple sugar, salt and vanilla (optional), and beat for about 5 minutes until fluffy and creamy.
Assembling the cupcakes:
- Use an apple corer or a piping nozzle, turned upside down, to create a cavity in the middle of each cupcake. Fill it with ~1/2 tbsp of maple spread.
- Pipe the frosting on top of the cupcakes with a nozzle of choice (I used Wilton 1M) and sprinkle with chopped pecans and maple flakes.
- Storage: The cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.