Maple-Walnut Cupcakes
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- Yield Makes 2 dozen
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Ingredients
- 2 3/4 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
- Maple Buttercream
- Candied walnuts, optional
Directions
- Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
- Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.
I agree more muffin like, than cupcake. Still tasty with the maple buttercream frosting - which I love!
I made these cupcakes yesterday and everybody loved them. I decided to put a little maple syrup in the batter and make cream cheese frosting with pure bourbon vanilla. Delicious!
For those who don't care for this frosting recipe... You could try using 1 stick of butter and use 2 tsp. maple extract instead of the syrup. Then add about 1 - 3 cups of powdered sugar depending on how sweet you would like your frosting. add a pinch of cinnamon as well to give your frosting a little zip!
These were OK. Turned out to be more muffin-like and I could not taste any maple syrup in my buttercream; it was way too buttery for my liking. I would not make these again.
So good! Mine turned out more biscuit-y than normal, moist cupcakes, but they were still amazing, and I thought it was a rather refreshing change of pace.
these are delicious! I highly recommend!