Description
Delicious maple walnut cupcakes with a creamy buttercream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- ½ cup maple syrup
- 2 large eggs
- ½ cup milk
- 1 cup chopped walnuts (toasted)
- 2 cups powdered sugar (sifted)
- ½ cup unsalted butter (room temperature)
- 2 tbsp additional maple syrup
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour and baking powder; set aside.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in maple syrup.
- Gradually combine dry ingredients with wet ingredients, alternating with milk. Fold in chopped walnuts.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For the buttercream, beat butter and powdered sugar until fluffy; gradually add maple syrup until desired sweetness is achieved.
- Frost cooled cupcakes generously and enjoy!
Notes
- This recipe yields approximately 12 cupcakes.
- Make sure the butter is at room temperature for better mixing.
- To toast walnuts, place them on a baking sheet in a preheated oven at 350°F for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg