Date Cupcakes with Maple Cinnamon Buttercream

Date Cupcakes with Maple Cinnamon Buttercream

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 Date Cakes

  • 1.5 cups pitted, chopped dates
  • 1 tsp. baking soda
  • 1 cup boling water
  • 1 cup boiling buttermilk
  • 1/2 cup butter plus 2 Tbsp.
  • 1 cup brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2.75 cups flour
  • 1/2 tsp. salt
  • 1.75 tsp. baking powder
  • date sugar for top of cakes


Maple Cinnamon Buttercream

  • 1/2 cup butter
  • 8 oz. cream cheese
  • 1 Tbsp. maple syrup
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1.5 tsp. cinnamon




  1. Preheat oven to 350 degrees and line cupcake pans for about 20 cupcakes.
  2. Bring water and buttermilk to a boil.  While waiting, chop dates and place into a bowl with baking soda.  Pour water and milk over dates, briefly stir, then let sit for 20 minutes.
  3. In a separate bowl, beat butter and sugar until creamy, about 4 minutes. 
  4. Add eggs one at a time and vanilla.
  5. In a separate bowl, mix flour, salt and baking soda together.
  6. Slowly add the dry ingredients and the date mixture (alternating between the two) to the butter and eggs (1/3 dry, then 1/2 dates, the 1/3 dry, then 1/2 dates, then 1/3 dry).
  7. Fill cupcakes liners 2/3 full and bake for 13-16 minutes or until a knife inserted comes out clean.
  8. Buttercream:  Beat butter and cream cheese for 4 minutes.  Then add maple syrup (or honey), powdered sugar, vanila and cinnamon.  You can also add milk or heavy cream if desired.
  9. Pipe onto cooled cupcakes and top with date sugar.




2012 Date Festival Recipe Contest - 3rd Place Winner - Desserts

Amanda McCormick - La Quinta, CA 

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