Go Back
+ servings
Print Recipe
5 from 2 votes

Mushroom Cupcakes

Candy cap cupcakes are a sweet dessert made with candy cap mushrooms - a special kind of mushroom that tastes like maple syrup! The mushroom cupcakes are incredibly light and moist with a maple, nutty flavor.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 309kcal
Author: Stefani


Mushroom Syrup Ingredients

  • 18 dried candy cap mushrooms
  • 2 cups water cool
  • 1 cup granulated sugar

Mushroom Cupcake Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2/3 cup Greek yogurt
  • 2/3 cup mushroom syrup from above, just the syrup - reserve the mushrooms floating in the syrup
  • 18 dried candy cap mushrooms

Mushroom Frosting Ingredients

  • 1/2 cup unsalted butter room temperature
  • 2 cups powdered sugar
  • 1/4 cup mushroom syrup just the syrup - reserve the mushrooms floating in the syrup
  • 18 candy cap mushrooms from the mushroom syrup


Mushroom Syrup Instructions

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

Mushroom Cupcake Instructions

  • In a medium-sized bowl, whisk flour, baking powder and baking soda.
  • In another medium-sized bowl, beat butter and sugar until light and fluffy.
  • Beat in eggs and Greek yogurt until blended.
  • Alternately fold in flour mixture and mushroom syrup.
  • Fill cupcake liners 3/4 full.
  • Stick a dried candy cap mushroom into the center of each unbaked cupcake, stem first, with the cap sticking above the batter (as shown in the photo of the cupcake tin above).
  • Bake at 350 F for 25 minutes or until a toothpick comes out of a cupcake cleanly.

Mushroom Frosting Instructions

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


This is not a thick frosting. It cannot be piped and will have to be spread.
Try using the leftover mushroom syrup on pancakes!


Calories: 309kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 45mg | Potassium: 162mg | Fiber: 1g | Sugar: 32g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg