First birthday cake for baby is actually maple syrup cupcakes. They're naturally sweetened and the coconut whipped cream is so good! I'm re-sharing this recipe, and my sweet baby is now 2, not 1. All the tears.
I said I wasn't going to be 'that Mom.'
That Mom that makes her kid a naturally-sweetened first birthday cake. Ugh. I kinda hate myself for this, except...these maple syrup sweetened cupcakes are DELICIOUS. You won't even notice they're not 'normal' cupcakes...you'll just notice the deep maple flavor. Even the raw batter is lick-able.
I like to think of them as 'better for baby' babycakes. Is the maple syrup sweetened coconut whipped cream on top too far? Wait, don't answer that.
So, let's back up. I've told you before that I didn't read any parenting books before Camille was born. I only read books about how French children eat. Books like 'Bringing up Bébé' and 'French Kids Eat Everything.' All I knew is that I was NOT going to have one of those kids that only eats white foods. No no no. And I would never bring my kid to your house for a dinner party and pull out goldfish crackers and fruit snacks for Camille to eat instead of the homemade dinner you lovingly made. No no no again.
Anyway, those books told me that when you deny kids something (like sugar), they want it all the time. A little bit of the real thing in moderation sets them up for a lifetime of healthy eating habits.
I knew this.
And I've been denying her sugar anyway.
I just can't do it. She's such a good eater; I'm worried she'll stop eating her vegetables once she tastes sugar. Truthfully, that is what's holding me back.
When she was 7 months old, I was licking an ice cream cone with her on my hip. She leaned in for a lick. She enjoyed it, but didn't beg for more.
Then, when she was 10 months old, I was making oatmeal cream pies from my cookbook, and she was parked on my hip while I was smooshing the marshmallow filling between the cookies. Out of nowhere, she just went for it. Both hands grabbed that cookie, and she knotted up her fists around it and started shoving it in her mouth as fast as she could. I couldn't really do anything but laugh. I felt like she earned it because she fought for it so hard and held it so tightly in those sweet little fists. I let her eat about ½ a cookie sandwich, which if you're doing the math (and I totally am), it was a whole cookie plus marshmallow filling. And I stressed about it so much.
I tried to get over it. Then, at 11 months, I was eating this caramel carrot cake during snack time and she was eating something boring like peas. I gave her 3 little bites of the cake without the frosting. She liked it, and asked for more.
And here we are. Maple syrup-sweetened cupcakes for baby's first birthday cake. Well, at least it's not whole wheat or gluten free, ok? I want her to know what real cake tastes like, after all. But side note: I did make these cupcakes for a kid's second birthday and used white whole wheat flour, per request. It totally works here, but they do taste kinda blah because of it. When I make it with regular all-purpose flour, they taste like a real cupcake that you would buy at a bakery. Yes, they are that good.
The frosting? It's nothing but whipped coconut cream and maple syrup. And it's so good, I'd eat it off a shoe. I actually add it to my tea lattes during the afternoon sometimes.
I'm still feeling guilty, 600 words later.
My best friend Esther made her kid a watermelon cake frosted with yogurt and decorated with blueberries for his first birthday cake, and well, bless her heart. I think it's neat. Esther's kiddo had never had a drop of sugar on his first birthday. He probably still hasn't! I wish I could be more like Esther.
But I'm not. I'm a sugar pusher, baked-good peddler, making-my-living in the sugar bin gal. And it's time Camille found out.
And meanwhile, she was all 'THANK YOU JESUS FOR THE CAKE!'
Baby’s First Birthday Cake
Naturally sweetened maple syrup cupcakes for baby's first birthday cake!
Ingredients
- 3 tablespoons unsalted butter, melted
- 1 tablespoon neutral oil (grapeseed)
- ⅔ cup maple syrup
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup whole milk
For the coconut whipped cream:
- 1 14-oz. can of coconut cream, refrigerated overnight
- 1 ½ tablespoons maple syrup
Instructions
- Preheat the oven to 325, and line 8 cups in a muffin pan with cupcake liners.
- In a medium bowl, beat with an electric mixer the melted butter and oil.
- Stream in the maple syrup and keep beating.
- Next, add the egg and beat until combined.
- Sprinkle the flour, baking powder and salt evenly over the batter, and beat just to combine for a few seconds, then add all of the milk at once.
- Beat everything until smooth, scraping down the sides of the bowl as you go.
- Divide the mixture into the prepared cups.
- Bake for 20 minutes.
- To make the coconut cream, you really should refrigerate the can overnight. And the bowl.
- When the cupcakes are totally cool, make the frosting: scrape all of the coconut cream out of the can and into a cold bowl (do not add the little bit of coconut water or juice in the can--just the thick, white cream).
- Beat with an electric mixer on HIGH until light and fluffy. Add the maple syrup, and beat to combine.
- Taste the frosting--if you want it sweeter, you're going to have to add powdered sugar because any more maple syrup will make it too thin. Sorry, bub.
- Frost the cupcakes and serve.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 165mgCarbohydrates: 60gFiber: 1gSugar: 45gProtein: 4g
Leslie says
Hi,
What brand of maple syrup do you recommend for this?
Christina Lane says
Any kind you like. I use the big jug from Costco. Just make sure it's real maple syrup :)
Christina Zahra says
Would deoderised coconut oil work as a substitute to Grapeseed oil? Would it still make it nice and moist? Thanks! Excited for my baby's birthday on Friday and hoping this is a nice cake for her to get "stuck into!"
Christina Lane says
Yes, that work would fine :) Don't refrigerate it, though...coconut oil hardens at cold temps.
Brit says
Hi there, I’m planning on making this for my daughter’s first birthday except use regular whipping cream instead of coconut cream. Will this recipe work if I make a small cake rather than cupcakes? Also will the frosting melt if left out of the fridge during the party? I’m planning on adding dots of frosting around the edge of the cake for added flair :) and ideally would like to leave it out for presentation sake on my food table. Thanks!
Christina Lane says
Hi Brit. Yep, regular whipped cream will work.
As for changing the pan size...I think if you scroll through the comments, many people have made this in a 6" pan. I haven't personally tried it, but it should work.
Whipped cream frosting won't melt if it's cool in the room...you can always sprinkle gelatin on the cream when it's cold before beating..that will give it some structure.
H says
AMAZING recipe (and cute child)!!
I have a question; can I subtitute buttermilk for the oil and butter without it affecting the cupcakes?
Thank you, in advance, for taking time to answer my question.
Christina Lane says
Hi, thanks! I don't recommend substituting anything. Buttermilk isn't the same as oil; different fat content. And it's a liquid, while oil and butter are a fat. I can't guarantee results if you change 2 of the ingredients.
H says
AMAZING recipe (and cute child)!!
However I have a question; I would like to subtitute buttermilk for the butter and oil, would it affect the cupcake, for instance the texture, structure or baking time?
Thank you for taking time to answer my question.
H says
Sorry didn't realise I posted the sam comment twice.
Kimberly says
I'm so confused about this frosting. I left the can and bowl in the refrigerator for 24 hours. I did exactly as the instructions say. I have a bowl of liquid. It is not even possible to "frost" a cupcake with this. It tastes good but it is the consistency of soup!
Christina Lane says
I'm sorry, Kimberly! I'm guessing the can of coconut cream that you bought doesn't have enough fat :( Did you happen to buy an all-natural brand?
Ashley says
I just made these for my daughter's 2nd birthday and LOVE them!!! First, they are insanely simple to make. Second, they are freakn delicious! Here are the substitutions I used * used coconut oil for "neutral" oil ** used full fat coconut oil in place of the whole milk *** vegan butter to replace unsalted butter. Also ended up baking mine for 25 minutes. Thanks for such a great recipe!
Shannon says
Hi Christina, would this recipe work as a mini cake? With 6inch pans? Also, will the frosting hold decorations well? Thanks :)
Christina Lane says
Yes, in a 6" pan it works! The frosting needs to be cold to stay firm, since it's coconut.
Anna says
Hi! Such a fab recipe! Question - how many days can I store them for? And do they freeze well?
Jessica says
I tested this recipe yesterday because I am making a smash cake for my nephew’s first birthday next weekend. I used 4 tablespoons of butter instead 3 + one tablespoon of oil. And I baked the cake in a 6” round tin rather than cupcakes. The cake turned out great, though as expected, it needed a LOT more cooking time. I baked this for close to 20 additional minutes (in 3-5 minute increments as I checked it with a toothpick.) The cake is delicious, though when I make this next week for baby, I will use much less maple syrup. As written, the recipe is as sweet as a “typical” sugar-sweetened cake (too sweet for my nephew who hasn’t had any sugar or sweets yet!) I can’t wait to try the coconut whipped cream some time!