Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Maple-Walnut Cupcakes 3.5 (101) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 2 dozen Maple Buttercream is the perfect complement to these walnut cupcakes. Ingredients 2 ¾ cups all-purpose flour, sifted 1 tablespoon baking powder ¼ teaspoon salt 1 teaspoon ground cinnamon 2 sticks (1 cup) unsalted butter, room temperature 1 ½ cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup milk 1 ½ cups (5 ½ 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. Print