Canada Day is right around the corner and what better way to celebrate it than with these fun maple pecan cupcakes? The vegan twist is a nice option for this recipe, but if you’re not vegan, don’t worry, you can modify (but honestly you won’t be able to tell these cupcakes are vegan – promise!).
Make these a day in advance so you can relax and enjoy your Canada Day at the beach, cottage, or at a community gathering.
Maple Cupcake Ingredients:
Makes 12 cupcakes
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup + 2 tbsp soy milk (or regular milk for non-vegan)
- 1/2 tsp apple cider vinegar (white vinegar can do in a pinch)
- 1/2 cup Sweet Ontario maple syrup
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1 cup pecans, toasted and chopped (can also substitute for walnuts, if preferred)
- Preheat oven to 350F.
- Lightly toast pecans until golden and aromatic.
- Sift together flour, baking powder, baking soda and salt.
- Whisk together milk/non-milk and vinegar and set aside to make your buttermilk.
- Add maple syrup, vegetable oil, brown sugar and vanilla to the curdled milk.
- Add dry mixture to the wet ingredients a little at a time.
- Fold in nuts.
- Scoop into muffin tin and bake for 16 to 18 minutes or until done. Makes 12 cupcakes.
Maple Icing Ingredients:
- 3/4 cup vegan butter (or regular butter for non-vegan recipe)
- 2 tbsp brown sugar
- 3 tbsp maple syrup
- 1 tsp maple flavouring (optional)
- 3 and 1/2 cups icing sugar (or amount needed to achieve desired consistency)
- In an electric mixer, blend the butter, brown sugar and maple syrup.
- Add icing sugar a little at a time while blending until desired consistency is achieved.
- Chill before frosting cupcakes (this icing can be a little temperamental, especially if using vegan butter but chilling will help to firm it up a little more).
- Add sprinkles or any other decoration to create a unique, Canada Day dessert!