MAPLE-WALNUT CUPCAKES
Maple Buttercream is the perfect complement to these walnut cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- 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 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. 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. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.
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Abubakar Ansari
[email protected]I would love to try this recipe, but I don't have any walnuts on hand. Do you think I could substitute another nut, like pecans or almonds?
Noor Abbas
[email protected]These cupcakes were a bit too sweet for my taste, but I still enjoyed them.
Ramsaran Tamang
[email protected]The cupcakes were easy to make and turned out perfect. I will definitely be making these again.
Leanne Doyle
[email protected]I made these cupcakes for a party and they were a hit! Everyone loved them.
Ashley Wenz
[email protected]These cupcakes were absolutely delicious! The maple frosting was smooth and creamy, and the walnuts added a nice crunch. I would definitely make these again.