Ingredients
- 180 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 115 g softened butter
- 160 ml Québec maple syrup
- 2 large eggs
- 120 ml milk
- 1 tsp vanilla extract
- 120 g raspberries
- 150 g cream cheese
- 45 g softened butter
- 60 ml Québec maple syrup
Method
- Heat the oven to 175°C and line a 12-cup cupcake tin.
- Whisk the flour, baking powder, and salt; beat the butter with 160 ml maple syrup, then beat in the eggs and vanilla.
- Fold in the dry ingredients alternately with the milk, then gently fold in the raspberries.
- Bake for 18–20 minutes and cool completely.
- Beat the cream cheese, 45 g butter, and 60 ml maple syrup until smooth; chill briefly and pipe onto the cupcakes.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar in the cake and 120 g icing sugar in the frosting
Conversion used: Replace the cake sugar with 160 ml maple syrup and reduce the milk by 60 ml; replace the frosting icing sugar with 60 ml maple syrup, chill to restore body, and bake 15°C lower than the classic 190°C setting.
Why Quebec maple syrup: Tart raspberries balance maple's toasted sweetness, while the cream-cheese topping keeps the cupcake traditional but less heavily refined.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →