Maple Walnut Cupcakes recipe: Martha Stewart - Baking Handbook
Ingredients: (I only made half of this recipe and still got about 16)
- 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
- I also added maple extract, 3 teaspoons if you're not halving the recipe
- 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 maple extract, if using), 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. (I filled mine half-full and they were HUGE) 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.
Maple Buttercream Frosting recipe: My own
- 1 ½ cups confectioners' sugar, sifted
- 3 tablespoons unsalted butter, softened
- 1 teaspoon maple extract
- 5 tablespoons milk
- Combine ingredients in a medium-sized bowl, and mix with an electric mixer until smooth. Add more milk if needed.