Maple Walnut Cupcakes

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).

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.

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?

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.

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!

How to Make

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.

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.

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!

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.

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.

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.

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.)

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

As always, happy baking, my friends!

Maple Walnut Cupcakes Recipe:

Maple Walnut Cupcakes

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.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cupcakes, fall baking, maple syrup, maple walnut

Prep Time: 20 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 44 minutes minutes

Servings: 16 cupcakes

Calories: 445kcal

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 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
• 1/4 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

Calories: 445kcal | Carbohydrates: 66g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 317mg | Potassium: 122mg | Fiber: 1g | Sugar: 50g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg