Maple-Walnut Cupcakes

Maple Buttercream is the perfect complement to these walnut cupcakes.

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 2 3/4

    cups all-purpose flour, sifted

  • 1

    tablespoon baking powder

  • 1/4

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 2

    sticks (1 cup) unsalted butter, room temperature

  • 1 1/2

    cups sugar

  • 3

    large eggs

  • 1

    teaspoon pure vanilla extract

  • 1

    cup milk

  • 1 1/2

    cups (5 1/2 ounces) walnuts, chopped medium-fine

  • Maple Buttercream:

  • 3

    large egg yolks

  • 1

    cup pure maple syrup, best quality

  • 2

    sticks (1 cup) unsalted butter, cold, cut into small pieces

  • Candied walnuts, optional

Directions

Directions 1.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. 2.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. 3.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. Maple Buttercream: 1.In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 on a candy thermometer, about 15 minutes. Remove from heat. 2.With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more. 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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