The Loopy Whisk’s Vegan Maple Pecan Cupcakes

Desserts / Cakes / Influencer / Sweet Treats / Veganuary

vegan maple pecan cupcakes
12 portions


For the maple and pecan cupcakes

  • 225g plain, all-purpose flour
  • 150g pecans, ground
  • 120g maple sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp salt
  • 225ml non-dairy milk (almond, soy, rice or oat milk)
  • 90ml sunflower or vegetable oil
  • 90ml pure maple syrup (preferably amber syrup for its rich taste)
  • 3tsp lemon juice

For the maple buttercream frosting

  • 150g vegan butter
  • 160g-240g maple sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla paste

You will also need...

  • 6 tbsp maple spread
  • Chopped pecans, for decoration
  • Maple flakes, for decoration


For the maple and pecan cupcakes

  1. Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole muffin/cupcake tin with cupcake liners.
  2. In a large bowl, whisk together the flour, ground pecans, maple sugar, baking powder, baking soda, cinnamon (optional) and salt.
  3. In a separate bowl, whisk together the non-dairy milk, oil, maple syrup and lemon juice.
  4. Add the wet ingredients to the dry and whisk everything together until you get a smooth batter with no flour clumps.
  5. Divide the batter between the 12 paper liners, filling each about 3/4 full.
  6. Bake at 355 ºF (180 ºC) for about 22 minutes, or until golden brown on top and an inserted toothpick comes out clean.
  7. Leave to cool in the cupcake/muffin tin to cool for 10 minutes, then transfer to a wire cooling rack and allow to cool completely.

For the maple buttercream frosting

  1. Allow the vegan butter to soften slightly at room temperature, then use a stand mixer with a paddle attachment or a hand mixer with the double beaters attachment to beat it until fluffy.
  2. Add the maple sugar, salt and vanilla (optional), and beat for about 5 minutes until fluffy and creamy.

Assembling the cupcakes

  1. Use an apple corer or a piping nozzle, turned upside down, to create a cavity in the middle of each cupcake. Fill it with 1/2 tbsp of maple spread.
  2. Pipe the frosting on top of the cupcakes with a nozzle of choice and sprinkle with chopped pecans and maple flakes.

These vegan maple & pecan cupcakes will set off fireworks on your taste buds, with melt-in-the-mouth pecan cupcakes, a fluffy maple frosting and a centre of luscious maple spread. Thanks to The Loopy Whisk for creating this recipe for us.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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