Cinnamon & Maple Filled Cupcakes | Vegan

This is a paid collaboration with Pure Maple.

If there is one flavour combination that screams comfort, it would be maple and cinnamon. I absolutely love these flavours! I also love how versatile maple syrup can be as it works so well in tons of different dishes, from breakfast, lunch, dinner and all kinds of treats, savoury to sweet! 

I'm working with Pure Maple on this recipe, using their incredible maple butter as the perfect surprise in the centre of the cupcakes! If you like the consistency of nut butter, but aren't particularly a fan of the taste or just want to try something new, then I couldn't recommend this maple butter enough! I had never tried maple butter until creating this recipe, but wow I am impressed! I also can't believe I never tried it sooner! 

You can find the maple butter from Pure Maple, as well as their delicious range of products including maple syrup here.

I also made vanilla buttercream with a drizzle of maple butter for the perfect topping, you've got to try it!

These cupcakes are absolutely delicious, so if you want to try a new sweet treat, I'd love to know what you think of these cupcakes - perfect all year round! (although I can't wait to devour these in the colder months as cinnamon is such a festive flavour)

- VEGAN CINNAMON & MAPLE FILLED CUPCAKES -

Makes: 12   Prep Time: 10 mins  Cook Time: 20 mins

You will need:

- 3/4 cup oat milk

- 3/4 cup vegan butter

- 1 1/2  cups + 4 tbsp self-raising flour

- 1/2 tsp baking powder

- 1 1/4 cup caster sugar

- 2 vegan eggs (I use Orgran egg replacement or Free & Easy egg replacement)

- 1 tbsp cinnamon

- 2 tsp nutmeg

- 1 jar Pure Maple maple butter

For the vanilla buttercream: 

- 1 cup vegan butter

- 3 3/4 cups icing sugar

- 2 tbsp vegan cream or milk

- 1 tsp vanilla extract

For toppings:

- 1/2 jar, Pure Maple maple butter 

Method -

1. Preheat the oven to 180C and line a muffin tin with 12 cupcake cases.

2. In a small saucepan on low heat, combine the oat milk and vegan butter. Mix together and allow the butter to melt completely before removing from the heat and setting aside.

3. In a large mixing bowl, sieve the flour. Add the baking powder, caster sugar, cinnamon and nutmeg. Stir to combine. Throw in the vegan eggs and mix again.

4. Add the vegan butter and milk mixture to the dry ingredients. Mix everything together until the mixture is smooth and completely combined. 

5. Scoop the mixture out into each of the cases, filling up 3/4 of the case. This should fill all 12 cases evenly. 

6. Place the cupcakes in the preheated oven for 20 minutes. 

7. Remove the cupcakes from the oven. You can check that they are done by poking a skewer or toothpick through the middle of one of the cupcakes and if it comes out clean, they are done. If not, place them back in the oven for a further few minutes. 

8. Allow the cupcakes to cool on a cooling rack for at least 15 minutes.

9. Carve out a circle in the middle of each cupcake with a sharp knife or if you have a small cylinder apple corer, you could use this! Keep the tops of each of the removed centres and set them aside. Stir the jar of maple butter so that it is smooth, it should be quite runny already if it's a new jar. Use a teaspoon to scoop out the maple butter and pour it into the centre of each of the cupcakes. Place the tops of the cupcakes back onto the cupcake. This should use roughly 1 jar of maple butter as the jars are quite small.

10. You can make the icing by creaming the vegan butter in a stand mixer for around 2 minutes until light and fluffy (alternatively, use a hand whisk, but this may take longer). Add the icing sugar, vegan cream and vanilla extract. Keep mixing everything together until it forms a light and creamy consistency. 

11. Add the icing to a piping bag and ice each cupcake from the outside in.

12. Stir the remains of the maple butter and place it all into a small microwave-proof bowl, I melted mine for 20 seconds. Drizzle the maple butter on top of each cupcake. You have to work really quickly with this as the maple butter can turn solid very fast once melted, so you may have to place it in the microwave at least 3 times for 20 seconds each time so that the maple butter can be drizzled over each cupcake. 

What's your favourite cupcake flavour?

Love Always,
Shannon x