Description
A delightful treat combining sweet maple syrup and crunchy walnuts, topped with creamy frosting.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Baking powder: 1 ½ teaspoons
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Unsalted butter: ½ cup (115 g), softened
- Brown sugar: 1 cup (200 g), packed
- Maple syrup: ¼ cup (60 ml)
- Eggs: 2 large
- Chopped walnuts: ½ cup (60 g), plus extra for garnish
- Cream cheese: 8 oz (225 g), softened
- Powdered sugar: 2 cups (240 g)
- Vanilla extract: 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs and maple syrup, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts gently.
- Divide the batter among the cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes.
- Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
- For the frosting, beat the cream cheese until smooth, then gradually add powdered sugar and vanilla until creamy.
- Frost the cooled cupcakes and sprinkle with crushed walnuts for garnish.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for longer storage, up to 3 days.
- Unfrosted cupcakes can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Maple Walnut Cupcakes, Cream Cheese Frosting, Dessert Recipe