Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe

Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe

cupcakes, mushrooms
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I was surprised to find that while my avocado cupcakes were a hard sell, everyone wanted to try the candy cap mushroom cupcakes.

No one seemed bothered by the mushroom on top of the cupcake or the surprise one inside (after all – the candy cap mushrooms taste like maple syrup!).

Tasters even loved the mushroom frosting (they couldn’t tell what it was, but really enjoyed the sweet, earthy flavor).  In fact, a few of my tasters said that the mushroom cupcake was one of their favorite cupcakes that I have ever made!  The mushroom cupcakes are incredibly light and moist with a mapley, nutty flavor.  Get your hands on some candy cap mushrooms (I got mine from Oregon Mushrooms) and start baking!

Mushroom Syrup Recipe

You’ll need the mushroom syrup for both the cupcakes and the frosting.  I learned how to make it from reading an article in the Denver Post. This recipe will produce a bit more syrup than you will need, but I wouldn’t scale it down since you’ll end up needing most of the syrup soaked mushrooms.

Mushroom Syrup Recipe


  • 8 tbsp dried candy cap mushrooms
  • 2 C cool water
  • 1 C sugar


  1. In a medium-sized saucepan, soak candy caps in water for fifteen minutes.
  2. Stir in sugar.
  3. Bring the syrup to a low boil over medium-low heat.
  4. Simmer for about twenty minutes. Taste it and make sure that it is nice and sweet.


Mushroom Cupcake Recipe


Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe

Yield: about 18 cupcakes

Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe


  • 2 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 C unsalted butter, softened
  • 2/3 C sugar
  • 2 eggs
  • 2/3 C Greek yogurt
  • 2/3 C mushroom syrup from above (just the syrup - not the mushrooms floating in the syrup)
  • 18 dried candy cap mushrooms


  1. In a medium-sized bowl, whisk flour, baking powder and baking soda.
  2. In another medium-sized bowl, beat butter and sugar until light and fluffy.
  3. Beat in eggs and sour cream until blended.
  4. Alternately fold in flour mixture and mushroom syrup.
  5. Fill cupcake liners 3/4 full.
  6. Stick a dried candy cap mushroom into the center of each unbaked cupcake (as shown in the photo of the cupcake tin above).
  7. Bake at 350 F for 25 minutes or until toothpick comes out of cupcake clean.


Mushroom Frosting Recipe

No one will ever guess that this frosting is even a distant cousin of mushrooms.  “Mmmm… what’s in the frosting?”

Mushroom Frosting Recipe

Mushroom Frosting Recipe


  • 1/2 C unsalted butter, room temperature
  • 2 C powdered sugar
  • 1/4 C mushroom syrup (just the syrup - not the mushrooms floating in the syrup)
  • 18 mushrooms from the mushroom syrup


  1. Mix butter and powdered sugar until well combined.
  2. Mix in mushroom syrup.
  3. Spread on cupcakes.
  4. Top cupcakes with mushrooms from the mushroom syrup.


This is not a thick frosting. It cannot be piped.

Final Note

Two of my tasters said that these cupcakes tasted just like lucuma.  I’d never even heard of lucuma, but you can bet that it is now on my list of flavors to try!

Love it? Share it!

13 comments on “Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe”

  1. Mushroom cupcakes probably wouldn’t be my cup of tea but love the idea of experimenting with original flavours!

    Check out my cupcake article here.

  2. This is weird. I’ve never even imagined a mushroom cupcake before. But I wouldn’t be surprised if it is actually tasty. I would try it.

  3. Lauren says:

    This is so cool! I absolutely love your cupcake ideas! One of the best chocolate bars I’ve ever had actually has mushrooms in it, too. Its from Vosges Haut-Chocolat: their Organic Chocolate Enchanted Mushroom bar. Yum! I’ll definitely be trying these soon! I wonder if I can get people to try them..

  4. Anonymous says:

    wow arent you daring and talented with flavors, you should so sign up for cupcake wars…i think you could kick some cupcake butt..i love your blog, you are very talented when coming up with flavs, sure wished i could try some of your creations…

  5. Von says:

    Wow! This sounds really cool! I love mushrooms, so I have a feeling that I would love these cupcakes =) I’m finding it hard to imagine what it would taste like…perhaps I should try it out to see!

  6. Jennifer says:

    Now these are some interesting cupcakes! I have never heard of using mushrooms in sweet recipes!

  7. Ivy says:

    Hoooooow pretty. I love the photo shoot on the log-it’s so perfect for fall and for a mushroom cupcake.
    -Oh I love you so much.

  8. Anonymous says:

    Lovely! Will just 1 oz of caps cover this recipe? — Kris

  9. Stef says:

    Anon – I think so. But, I can’t say for sure. I had a 4oz bag and I am halfway through it after making the madeleines, soup, and cupcakes. I wish I had weighed. Sorry that I can’t be of more assistance.

  10. zaka says:

    Going to try this recipe for an Iron Chef competition party… do you keep the stems on?

  11. Anonymous says:

    Anyone know what was sprinkled on the finished cupcakes in the photo above? I didn’t see it listed on the ingredients list. Thanks.

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