I could literally eat all these moist cupcakes in one setting and still be content with my life choices. Maple is my favorite fall flavor and it ain’t bad for winter either. The yogurt in these cupcakes make them moist and cake-like and the icing…well, I just want to drink it; don’t judge me, please.
For the Cupcakes
- 1 1/2 cups all purpose gluten free flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 cup pure maple syrup
- 3/4 cup plain or vanilla yogurt
- 3 eggs
- 1 tsp vanilla
- 1/2 cup vegetable oil
For the Maple Icing
- 3 tbsp butter, melted
- 1/4 cup pure maple syrup
- 1 cup powdered sugar
- Preheat oven to 350 degrees. Add baking muffin cups to muffin tins.
- In a large bowl, mix together the gluten free flour, sugar and baking powder and set to the side.
- In a smaller bowl, mix the maple syrup, yogurt, eggs, vanilla and oil and pour into the dry mixture.
4. Fill the baking muffin cups about 2/3 full and bake 20-23 minutes. The tops should be sponge-like or you can insert a toothpick into the cupcakes to see if they come out clean.
5. Allow to cool completely before you do the icing.
6. In a medium bowl, mix the melted butter, maple syrup and powdered sugar until a glaze forms.
7. You can either dip the tops into the mixture or use a knife or spoon to ice the cupcakes.
8. If icing starts to thicken and become too hard, just pop in the microwave for a few seconds to thin it out.
**TIPS: Only ice if the cupcakes are cool and store them in a dry, cool place because any heat or moisture can melt the icing. If eating the next day or two, warm them in the microwave before enjoying. Make an ice cream sundae using a cupcake, a scoop of vanilla ice cream and a drizzle of maple syrup!