Maple Walnut Cupcakes
Prep time
Cook time
Total time
Serves: 16
For the cupcakes:
  • ½ cup unsalted butter, soften
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup whole milk
  • ¼ cup raw walnuts, finely chopped
For the icing:
  • 1 cup unsalted butter, soften
  • 3½ cups powdered sugar
  • ⅓ cup pure maple syrup
For the cupcakes:
  1. Preheat the oven 350F degrees, and line standard sized muffins pans with 16 paper lines.
  2. In a large mixing bowl, mix together the butter and sugars until fluffy and smooth on medium-high speed, about 3 minutes.
  3. Reduce the speed to medium-low, then add the eggs, one at a time, and the vanilla extract.
  4. Slowly add the flour, baking powder, and salt, and mix until smooth, stopping once or twice to scrape down the sides of bowl with a spatula.
  5. Add the chopped walnuts, and slowly pour in the milk. Mix until just incorporated.
  6. Fill each liner three-quarters full, then bake until a toothpick comes out clean, about 18 minutes. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
For the frosting:
  1. In a large mixing bowl, mix together the butter and sugar, adding the sugar one cup at a time, on medium-low speed.
  2. When the powdered sugar is mostly integrated with the butter, increase the speed to high and mix for 1 minute, stopping once to scrape down the bowl. Slowly pour in the maple syrup, then continue to mix for another 2 minutes, until the frosting is nice and fluffy.
  3. Spread or pipe over cooled cupcakes.
For easy filling, pour the cupcake batter into a gallon-size ziplock bag. Snip off a corner, then squeeze the batter directly into the center of the liner. Store the cupcakes in an airtight container.
Recipe by Sprig and Flours at