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Maple-Walnut Cupcakes
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
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
Gallery
Maple-Walnut Cupcakes
Recipe Summary
Yield: Makes 2 dozen
Gallery
Maple-Walnut Cupcakes
Maple-Walnut Cupcakes
Maple-Walnut Cupcakes
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
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.
Reviews (6)
Add Rating & Review
101 Ratings
5 star values:
16
4 star values:
33
3 star values:
36
2 star values:
12
1 star values:
4
Reviews (6)
Add Rating & Review
101 Ratings
5 star values:
16
4 star values:
33
3 star values:
36
2 star values:
12
1 star values:
4
Add Rating & Review
101 Ratings
5 star values:
16
4 star values:
33
3 star values:
36
2 star values:
12
1 star values:
4
101 Ratings
5 star values:
16
4 star values:
33
3 star values:
36
2 star values:
12
1 star values:
4
101 Ratings
5 star values:
16
4 star values:
33
3 star values:
36
2 star values:
12
1 star values:
4
- 5 star values:
- 16
- 4 star values:
- 33
- 3 star values:
- 36
- 2 star values:
- 12
- 1 star values:
- 4
Martha Stewart Member
Rating: 3 stars
11/18/2012
I agree more muffin like, than cupcake. Still tasty with the maple buttercream frosting - which I love!
Martha Stewart Member
Rating: Unrated
05/26/2012
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!
Martha Stewart Member
Rating: Unrated
11/10/2010
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!
Martha Stewart Member
Rating: Unrated
04/09/2010
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.
Martha Stewart Member
Rating: Unrated
10/08/2009
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.
Martha Stewart Member
Rating: Unrated
09/18/2009
these are delicious! I highly recommend!
Martha Stewart Member
Rating: 3 stars
11/18/2012
I agree more muffin like, than cupcake. Still tasty with the maple buttercream frosting - which I love!
Rating: 3 stars
Rating: Unrated
05/26/2012
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!
Rating: Unrated
Rating: Unrated
11/10/2010
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!
Rating: Unrated
04/09/2010
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.
Rating: Unrated
10/08/2009
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.
Rating: Unrated
09/18/2009
these are delicious! I highly recommend!
All Reviews for Maple-Walnut Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Maple-Walnut Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
