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.
MAPLE-WALNUT MINI CUPCAKES
Treat your guests with these nutty mini cupcakes with maple frosting and garnished with walnuts - perfect dessert to be served at party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 36 mini muffin cups.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed 2 to 4 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk. Stir in 3/4 cup walnuts and 1 teaspoon maple flavor. Divide batter evenly among muffin cups, filling each almost full.
- Bake 17 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks; cool completely, about 15 minutes.
- In medium bowl, beat cream cheese and 1/4 cup butter until blended. Gradually add powdered sugar and 1/2 teaspoon maple flavor, beating until smooth. Frost cupcakes. Garnish with turbinado sugar and walnuts.
Nutrition Facts : ServingSize 1 Serving
MAPLE WALNUT CUPCAKES
Make and share this Maple Walnut Cupcakes recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Toast walnuts in pie plate; set aside to cool.
- Line muffin tins with paper liners; set aside.
- In medium bowl, beat butter, sugar, and maple syrup with mixer on high speed till well blended--light and fluffy.
- Lower speed to medium; beat in eggs, then vanilla and maple flavoring.
- Lower speed to low; add flour mixture and beat just till blended.
- Add the chopped nuts.
- Spoon batter into prepared pans.
- Bake until the tops are golden and springy when lightly touched, about 20-25 minutes.
- Cool completely in muffin tins on rack.
Nutrition Facts : Calories 250.1, Fat 13.4, SaturatedFat 5.6, Cholesterol 55.6, Sodium 202.6, Carbohydrate 30, Fiber 0.9, Sugar 17.4, Protein 3.7
MAPLE WALNUT MUFFINS
Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.
Provided by Marge
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
- Sift the flour, baking powder, and salt together and set aside.
- Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 35.5 g, Cholesterol 52.6 mg, Fat 12.2 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 392.4 mg, Sugar 17.7 g
MAPLE WALNUT CUPCAKES
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
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
MAPLE-WALNUT CUPCAKES
Make and share this Maple-Walnut Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 31m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350
- Into a large bowl, whisk together flour, baking powder, cinnamon and salt.
- In a large mixing bowl, beat together butter and sugar until light and fluffy. Mix in the eggs, one at a time, until combined. Mix in vanilla. Add the flour mixture in two parts, alternating with the milk - beginning and ending with the flour. Fold in the walnuts.
- Evenly divide the mixture between 2 12 cup muffin tins (about 1/3 cup per cupcake) lined with paper liners. Bake, rotating pans halfway through, until golden and the tops spring back when lightly pressed in the center, about 16 to 20 minutes. Remove and place on a wire rack to cool for a couple mixture. Carefully turn the cupcakes out and reinvert on a cooling rack so their top sides are up.
Nutrition Facts : Calories 230.7, Fat 13.3, SaturatedFat 5.6, Cholesterol 47.3, Sodium 84.3, Carbohydrate 25.2, Fiber 0.9, Sugar 13.3, Protein 3.8
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MAPLE WALNUT CUPCAKES WITH MAPLE BUTTERCREAM FROSTING
From inspiredbycharm.com
5/5 (1)Total Time 44 minsCategory DessertCalories 445 per serving
- 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.
- 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.
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- In a large mixing bowl, combine the sugars, vegetable oil, eggs, sour cream, maple syrup and vanilla extract. Beat on medium speed until well combined. Scrape down the bowl as needed.
- Add the dry ingredients and the milk and continuing beating until the flour is well incorporated. Scrape down the sides of the bowl and add the chopped walnuts and stir to combine.
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