Apple Cupcakes with Smokey Maple Frosting

Several months ago, I was cruising food porn and stopped upon two pictures that were side by side. One was of a smokey maple glaze on (I believe it was) tempeh, the other was a frosted cupcake. As my eye shifted back and forth, and the gears in my brain started churning, I began to wonder about smokey maple frosting. There are so many maple frostings out there to choose from, how is it that no one has thought to add in a smokey flavour? Was it such a disgusting concept? I mentioned my idea to Dave, who looked at me like I had lost my mind. That just made me want to do it even more 🙂 Well, you know how it is; things get busy and ideas get forgotten, as was this one.

Did you know that this past week, our UK friends celebrated National Cupcake Week? I wanted to share in their event, and was looking for something a little bit different. Guess what came to mind… Yup, Smokey Maple Frosting…I paired it up with a simple but moist apple cupcake and took my creation to my taste testers. The positive feedback was overwhelming, and was a real hit amongst the guys.

I am so excited to be presenting these cupcakes today!



Apple Cupcakes With Smokey Maple Frosting



Apple Cupcakes

1 1/2 cups All-Purpose Flour

1 tsp Baking Soda

1/2 cup Margarine

3/4 cup Sugar

1 cup Applesauce (unsweetened)

Smokey Maple Frosting

Fleur De Sel (optional)


Preheat oven to 350°F and line muffin tin with paper liners.

Stir together the flour and baking soda. Set aside.

Cream the margarine. Add sugar and beat until light and fluffy. Add the applesauce and beat thoroughly.

Blend in the dry ingredients in two additions, mixing until just smooth. Do not over mix.

Fill lined wells 2/3 full and bake for 18 – 23 minutes, until an inserted toothpick comes out clean.

Allow to cool in tin for 5 minutes, before removing and transferring to a rack.

When completely cool, frost and lightly sprinkle with fleur de sel.



14 thoughts on “Apple Cupcakes with Smokey Maple Frosting

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