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.
Course Dessert
Cuisine American
Keyword cupcakes, fall baking, maple syrup, maple walnut
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.