Walnut Cupcakes With Maple Frosting Recipe

Name: Walnut Cupcakes With Maple Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 6 tablespoons butter, softened; 3 large eggs; 1 teaspoon vanilla extract; 8 ounces cake flour (about 2 cups); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/2 cup buttermilk; 1/3 cup plus 2 tablespoons walnuts, toasted, chopped, and divided; Frosting:; 1/2 teaspoon cream of tartar; 3 large egg whites; 3/4 cup maple sugar or granulated sugar; 1/4 cup water; Dash of salt

Servings: persons

Cupcakes:
1/2 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
8 ounces cake flour (about 2 cups)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1/3 cup plus 2 tablespoons walnuts, toasted, chopped, and divided
Frosting:
1/2 teaspoon cream of tartar
3 large egg whites
3/4 cup maple sugar or granulated sugar
1/4 cup water
Dash of salt

1
Preheat oven to 350u00b0.
2
Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Increase speed to high; beat for 1 minute.
3
Weigh flour. Combine flour and next 3 ingredients (through cinnamon), stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined. Stir in 1/3 cup walnuts.
4
Place 12 muffin cup liners in muffin cups; divide batter evenly among cups. Bake at 350u00b0 for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. (Cupcakes will look slightly pale.) Cool in pan 5 minutes. Remove from pan; cool on wire rack.
5
Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine maple sugar, 1/4 cup water, and dash of salt in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238u00b0. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form. Spread about 3 rounded tablespoonfuls frosting over each cupcake. Sprinkle with remaining 2 tablespoons nuts.

1192

kcal

Calories

Fat

136

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 18 ingredients. The key ingredients include: Cupcakes:, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 6 tablespoons butter, softened, and more.

Yes, Walnut Cupcakes With Maple Frosting 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.

Walnut Cupcakes With Maple Frosting

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