Maple-Walnut Cupcakes Recipe

Name: Maple-Walnut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; 16 tablespoons unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 1 teaspoon vanilla; 1 cup low-fat milk; 1 1/2 cups walnuts, toasted and chopped medium-fine

Servings: persons

2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 cup low-fat milk
1 1/2 cups walnuts, toasted and chopped medium-fine

1
Preheat the oven to 350
2
Into a large bowl, whisk together flour, baking powder, cinnamon and salt.
3
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.
4
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.

1434

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon salt, and more.

Yes, Maple-Walnut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple-Walnut Cupcakes

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