Maple Walnut Cupcakes

After a week and a half of voting, the Maple Walnut Cupcakes won. They do sound very delicious, and I’m pleased to say they taste it too! To be quite honest I wasn’t so sure about these, but I’m more than happy to have made them because they are fabulous! I so love the flavors of the maple and walnuts together, so incredibly autumn-like. The cupcake-recipe did not call for any maple, just a regular vanilla cupcake with walnuts, but I really wanted to taste maple in the cupcakes (not just the frosting), so I added 1 ½ teaspoon maple extract, which was a worthwhile extra touch. Though the cupcakes are from Martha Stewart, I created my own frosting recipe, which worked out very well. Everyone in my household LOVED these and they were very quickly gone so I rate them 5 out of 5.

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.

Walnuts from my backyard.

Maple - walnut batter, impatiently waiting for the oven.

Baked. I only filled them half-full, but they got quite big.

Topped with maple buttercream frosting and chocolate sprinkles.

Hmmmm, such a lovely fall treat!


A Bowl Of Mush said…
Yeyyy you made them!

They look totally fab, I want that frosting now! :)
Oh these must be great! I love the combination of walnuts and maple!
Justine said…
These looks so good right now. I love that you added maple to the cupcake. Hope of the supermarkets offers maple extract.

Eliana said…
This Martha Book youhave been baking from is filled with great recipes. These look so yummy.
Ingrid_3Bs said…
oh, yeah, I bet they were good! they certainly sound and look good! Speaking of good..good call on the maple extract!
Anonymous said…
I love maple syrup flavoured things - these look delicious!

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