Best 2 Maple Walnut Cupcakes Recipes

Indulge in the sweet and nutty delight of maple walnut cupcakes, a classic combination that captivates taste buds with every bite. These delectable treats are perfect for any occasion, whether it's a cozy gathering with loved ones or a festive celebration. The moist and fluffy cupcakes are infused with the rich, buttery flavor of maple syrup, while the crunchy walnut pieces add a delightful textural contrast. Topped with a luscious maple cream cheese frosting, these cupcakes are an irresistible symphony of flavors that will leave you craving more.

The recipe includes three variations to cater to different preferences: a classic maple walnut cupcake with a maple cream cheese frosting, a gluten-free version for those with dietary restrictions, and a dairy-free option for those who prefer a vegan alternative. Each variation is carefully crafted to maintain the same delightful taste and texture, ensuring that everyone can enjoy these delectable treats.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE-WALNUT CUPCAKES

Maple-Walnut Cupcakes image

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

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
Candied walnuts, optional

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.

MAPLE WALNUT CUPCAKES

Maple Walnut Cupcakes image

When the summer turns to fall, out comes the maple syrup. Bake these delicious cupcakes for dessert using Betty Crocker® spice cake mix and cheese and cover with a glorious maple walnut topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup real maple or maple-flavored syrup
1 1/2 cups chopped walnuts
1 container (8 oz) mascarpone cheese, softened
1 package (8 oz) cream cheese; softened
3 cups powdered sugar
1 teaspoon maple flavor

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in syrup and 1 cup of the chopped walnuts. Divide batter evenly among muffin cups.
Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In medium bowl, beat mascarpone cheese, cream cheese, powdered sugar and maple flavor with electric mixer on low speed until blended, then on high speed until frosting is smooth and spreadable. Frost cupcakes. Sprinkle evenly with remaining 1/2 cup chopped walnuts.

Nutrition Facts : Calories 300, Carbohydrate 37 g, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg

Tips:

For a richer flavor, use dark maple syrup.
Toast the walnuts in a skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and golden brown.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To prevent the cupcakes from sticking to the pan, grease and flour the cupcake tins or use cupcake liners.
Fill the cupcake tins only 2/3 full, as they will rise during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20-25 minutes.
Let the cupcakes cool completely before frosting them.

Conclusion:

These maple walnut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. The moist and fluffy cupcakes are packed with maple flavor and walnuts, and the maple cream cheese frosting is the perfect finishing touch. Whether you're making them for a party or just for a special snack, these cupcakes are sure to be a hit.