Maple Walnut Cupcakes

Recipes

A special thank you to KitchenAid for sponsoring this post. All opinions and ideas are my own.

I so enjoy the flavors of maple and walnut. Today, I’m putting the two together in these from-scratch Maple Walnut Cupcakes. But don’t worry, they are a breeze to make (especially with the new KitchenAid Cordless Collection).

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Maple Walnut Cupcakes

During the latter part of August, I often start to think about fall. And while I’m not ready to dive into pumpkin just yet, I have been craving something rich and comforting. That’s where maple comes in. Maple is delicious year-round, but I especially love it as we revel in the remaining days of summer. That’s why I created these Maple Walnut Cupcakes.

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I was even more excited to make these Maple Walnut Cupcakes because my friends over at KitchenAid sent me the new KitchenAid Cordless Collection. It features a Hand Blender, 5 Cup Food Chopper, and 7 Speed Hand Mixer, all which have no cords and totally change the baking game. Without the hassle of power cords everywhere, I could feel free to move around my kitchen without limits. Plus, in true KitchenAid form, the collection is available in eight gorgeous colors. I got Blue Velvet. Isn’t it spectacular?

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To make these Maple Walnut Cupcakes, I used the Hand Mixer for the batter and the frosting. I also used the food chopper to chop up the walnuts. I’m saving the Hand Blender for another recipe that I’ll be sharing on my Instagram page. You can follow along here so you don’t miss it.

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Next, I’m going to walk you through this easy and delicious recipe.

But before I forget to mention it: If you’re not a fan of walnuts, you can leave them out of this recipe. I like them because they add a slight bitterness and depth of flavor, which works beautifully with the sweet maple syrup.

Now that I’ve said all that, let’s bake!

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How to Make Maple Walnut Cupcakes:

Begin by preheating the oven to 350 degrees F. Line your muffin tin(s) with paper liners. You’ll probably need 16. Set the pan(s) aside.

In a large bowl, add the flour, baking powder, and salt. Whisk to combine.

Then, beat in the maple syrup and heavy cream at medium speed. Be sure to use pure maple syrup. It’s essential for this recipe.

Add the eggs, one at a time, beating after each addition. Beat in the butter and vanilla extract until just smooth. Then, fold in the chopped walnuts.

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And this is where your KitchenAid Cordless 7 Speed Hand Mixer comes in handy. With seven speeds, you can stir, mix, and whip. There’s a slow speed for stirring chunky ingredients, medium speed for creaming butter and sugar, and high speed for whipping egg whites and heavy creams.

Some may be wondering how long the battery lasts given the lack of a cord. Well, not to worry–this little workhorse can make up to 200 cookies on a full charge!

I won’t skip steps, but keep reading and I’ll tell you about another cool feature I discovered when I made the frosting.

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Once the batter is mixed, it’s time to chop the walnuts. Like the Hand Mixer, there’s no need to be concerned about battery strength. The food chopper can chop up to 40 onions on a full charge, and you can control how fast it chops with two different speeds.

Once the chopped walnuts have been folded into the mixture, our maple walnut cupcake batter is ready for baking!

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Fill the prepared muffin tins about 3/4 full of batter. Bake for 22-24 minutes or until a toothpick inserted near the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pan for about 5 minutes. Then remove and transfer them to a wire rack to finish cooling.

In the meantime, prepare the Maple Frosting. In a medium bowl, beat together the butter, sugar, salt, and maple syrup until fluffy. If your frosting is a bit thick, add a splash of heavy cream.

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And here is the other reason I love this KitchenAid Cordless Hand Mixer: It’s designed to stand on its own. There’s no need to rest the beaters on the countertop or side of a bowl. Genius! I could easily scrape the side of my bowl with a spatula and the mixer was out of the way and not making a mess on my countertop.

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Once the frosting is prepared, add it to a piping bag fitted with a large close-star tip. Pipe the frosting onto the cooled cupcakes. Top each cupcake with a walnut half.

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With that, these Maple Walnut cupcakes are ready for serving. Trust me, they taste as decadent as they look. I promise you are going to love them. (Be warned: You will also get lots of requests for the recipe.)

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Delicious Homemade Maple Walnut Cupcakes #maple #walnut #cupcakes #dessert #recipe #fallbaking #maplecupcake #maplefrosting

For more information about the KitchenAid Cordless Collection, head on over to the KitchenAid website.

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As always, happy baking, my friends!

Maple Walnut Cupcakes Recipe:

Maple Walnut Cupcakes

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: cupcakes, fall baking, maple syrup, maple walnut
Servings: 16 cupcakes
Prep Time 20 mins
Cook Time 24 mins
Total Time 44 mins
I so enjoy the flavors of maple and walnut. Today, I'm putting the two together in these from-scratch Maple Walnut Cupcakes. But don't worry, they are a breeze to make.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup pure maple syrup
  • 1 cup heavy cream
  • 2 eggs
  • 1/2 cup unsalted butter - melted and cooled
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts
  • 16 walnut halves for garnish
Maple Frosting
  • 1/2 cup unsalted butter - softened
  • 4 cups powdered sugar
  • 1/2 teaspoon kosher salt
  • 2/3 cup pure maple syrup
  • Heavy cream - optional

Instructions

  • Begin by preheating the oven to 350 degrees F. Line your muffin tin(s) with paper liners. You'll need 16 or so. Set aside.
  • In a large bowl, add the flour, baking powder, and salt. Whisk to combine.
  • Then, beat in the maple syrup and heavy cream at medium speed. Add the eggs, one a time, beating after each addition. Beat in the butter and vanilla extract until just smooth. Then, fold in the chopped walnuts.
  • Fill the prepared muffin liners about 3/4 full of batter. Bake for 22-24 minutes or until a toothpick inserted near the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for about 5 minutes before removing and transferring them to a wire rack to finish cooling.
  • In the meantime, prepare the Maple Frosting. In a medium bowl, beat together the butter, sugar, salt, and maple syrup until fluffy. If the frosting is too thick, add a splash of heavy cream.
  • Add the filling to a piping bag fitted with a large close-star tip. Pipe the frosting onto the cooled cupcakes. Top each cupcake with a walnut half.

Nutrition Facts

Calories: 445kcalCarbohydrates: 66gProtein: 3gFat: 20gSaturated Fat: 11gCholesterol: 73mgSodium: 317mgPotassium: 122mgFiber: 1gSugar: 50gVitamin A: 617IUVitamin C: 1mgCalcium: 102mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 8:06 AM
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Comments

  • Landrie at

    This recipe has put me in the mood for fall. I LOVE maple and walnut together. Now I’m going to check out that hand mixer. Thanks, Michael.

    • Michael Wurm, Jr. at

      They are SO good!! Hope you give the recipe a try! Enjoy.

      xo Michael

  • Leah at

    That hand mixer is incredible! Absolutely genius, and the cupcakes look delicious Michael.

  • Stephanie Simpson at

    The cupcakes look delicious! I’m am so ready for fall! And I love that the hand mixer can stand up on its on-genius!

  • Jayne McLeod at

    YUMMY, going to be baking these for sure! and yeah “FALL” and yeah Michael!! I love inspired by charm, thank you!
    Jayne

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