We had a request for a set of wood cups for a young child. A lot of people around here are shying from plastics, and are moving towards natural products. I wondered if Maple would be a wise choice for this? I have a few measuring cups made from cherry that started the customers interest. My experience with Cherry has lead me to believe that it would be more prone to splintering than maple and possibly be better long term with the constant liquid exposure. When it comes to a rattle or something like that, I don't have much cause for concern, as the time the wood is wet, is so minimal that the grain raising isn't very likely. I finish my stuff with beeswax and mineral oil melted together and buff the excess of with a clean cloth. Is this an adequate finish for a child's cup? I would think it wise to raise the grain numerous times before applying the finish. I am very curious to see what the more experienced opinions are on this matter. Thank you so much in advance. 

I think you'll be fine with either Maple or Cherry.

be very careful with rattles for children.  if it can fit through a toilet paper tube, it is too small and thus a chocking hazard.

IMO - wood sippy cups is not a good idea for children.

If you are determined to do this, I would use Russ Fairfield's "No-Finish" finish.  Sand through the grits up through 2000, burnish with craft paper, burnish with a horse hair brush.  You're done.  You'll have a shine like new money.  Only problem is that after a few uses that burnished surface will begin to soften and you will begin to see raised grain once again.  A good waxing might help, but you will loose it for a child's cut before too long. 

Maple and Cherry are two of the better woods we have here in the US.  Hard maple might be the very best.  The major universities have studied wood and its use in food prep and serving.  What they have found over and over is that wood has an anti-biotic characteristic that seems to be beyond understanding at times.  Harmful microbes simply will not survive in the wood like they will in the cuts in plastic and other surfaces.

Im actually very familiar with the Research Cliver has done, in fact I've written a Theseus in the last 6 months, using Dr Cliver's research as a source multiple times. I was a little inconclusive on some of the aspects of his research, and for that reason have been conducting additional research. I am am fortunate enough to have a microbiologist at my side, Laurel Belsito from Chico CA, who is helping with the "finer aspects". Very interesting subjects for those involved in any wooden kitchenware production. My business, Sugarbeat & Co. Woodwork is primarily a kitchenware manufacture, we specialize in butcher block tables, cutting boards and cabinetry (as well as other types of furniture). So the subject has sparked my interest for obvious reasons. I appreciate all the input from everyone, I agree that wooden cups are not the most orthodox of creations, and if I decide to approach that, it will be very carefully. As sue happy as Californians are, I just assume step away from the project all together. Again, thank you all for the info, Ive learned a thing or two with this post.