Maple Frosted Red Velvet Cupcakes


Maple Frosted Red Velvet Cupcakes

Fuller's Sugarhouse


For the Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 6 Tbsp vegetable oil
  • 1 Tbsp white vinegar
  • 2 tsp vanilla extract
  • 1 Tbsp red food coloring

For the Maple Butter Frosting

  • ½ stick butter softened
  • 3 cups confectioners’ sugar
  • 4–6 Tbsp Fuller’s Sugarhouse Pure Maple Syrup


  • Preheat oven to 350 degrees.

Make the Cupcakes

  • Line cupcake pan with liners.
  • Whisk the flour, sugar, baking soda, cocoa and salt in a large bowl and set aside.
  • Whisk the buttermilk, oil, vinegar and vanilla in a large bowl, then slowly whisk in the dry ingredients mixture.
  • Stir until combined, then add in the food coloring.
  • Fill the cupcake liners 2/3 full and bake for 15 minutes.

Make the Frosting

  • Cream together the butter and sugar using an electric mixer.
  • Once combined, gradually add Fuller’s Sugarhouse Pure Maple Syrup.
  • Frosting should be light and spreadable. 

Decorate the Cupcakes

  • Let cupcakes cool completely before frosting. While the cupcakes are cooling, begin making the Maple Butter Frosting.
  • After the cupcakes are completely cooled, decorate as desired.