Maple Walnut Cupcakes


I know, I know, cupcakes AGAIN.  I’m starting to get really good at this
cupcake thing and I’m not going to lie, I think it’s my thing.  I really truly love making cupcakes.  I know it’s the typical thing to do and I
know so many people make cupcakes but it’s relaxing and when I can satisfy my
taste tester’s taste buds, I’m a happy camper. 
I personally am super picky when it comes to cake.  I like vanilla and fruits and that’s pretty
much it.  That’s why when I step out of
the box I need other people’s opinions because I have a bias one, I’m going to
prefer vanilla and fruit flavors anyway. 
So, my parents, boyfriend, and coworkers are the perfect test
subjects!  My mom loved this particular
cupcake the most out of all of them I’ve made so far, but she’s also a huge fan
of any type of dessert that has walnuts, pecans, or hazlenuts.  I also didn’t make the frosting correctly, so
instead of wasting it I made a glaze.  I
honestly have no idea what I did wrong, I followed the directions to a T and it
was my first time attempting buttercream frosting but for some reason, that
frosting was against me.  So if you make
it wrong like I did, just turn it into a glaze, it still tastes delicious!  Also, if you take a look at the one picture of the cupcakes on the cooling rack, if you see the ones with the blue come back next week to see exactly what I made with those!  It’s cute I promise.  Also, directions will be under the pictures and also listed at the bottom.

The directions call for preheating the oven to 350 degrees, but my oven is crazy so I usually don’t heat it until after I’m done making it and while I’m dividing the batter into the cupcake tins.  That’s just my personal preference.  Before this above picture take your flour, baking powder, salt and cinnamon and sift it into a large bowl separate from your mixer.

Now, moving on the electric mixer.  Beat the butter and sugar on medium speed until creamy.  Then add the eggs and vanilla and beat it until it is combined.  With the mixer on medium speed add half of the flour mixture and half of the milk then put the rest of the flour mixture in followed by the rest of the milk.  Once that is fully combined stir in your walnuts with a wooden spoon.
As most recipes fill the cupcake cups about three quarters full.  I left them in for 18 minutes, but the recipe did call for 18-20 or until the cupcakes are golden.  Once you are finished make the maple buttercream which was an epic fail on my part so I didn’t even bother uploading the pictures.  Both recipes will be listed below all of the pictures.

Recipe for Cupcakes from Martha Stewart’s website


  • 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


  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. 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.
 Recipe for Frosting from Martha Stewart’s website


  • 3 large egg yolks
  • 1 cup pure maple syrup, best quality
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces


  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 degrees 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.

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