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    Food » Cookies 'n Cupcakes » Maple Walnut Cupcakes with Vanilla Buttercream

    Maple Walnut Cupcakes with Vanilla Buttercream

    Posted: 02/15/2012 | Last updated: 10/13/2022 by Erin 6 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Maple Walnut Cupcake recipe with vanilla buttercream

    Who doesn't love a homemade cupcake?  Those perfectly-sized bombs of delectable goodness come in every variety under the rainbow, and I love trying new ones!  I whipped up a small batch of these puppies for dessert after our Valentine's Day dinner yesterday, and I wanted to share the recipe with all of you!

    *side note:  Every time I try to type the word "cupcake" in this post, I end up typing "pancake" instead and have to go back and fix it.  I guess there's something about the phrase "maple walnut" that tells my brain that I can only be referring to pancakes!

    Maple Walnut Cupcakes

    Yield: 18 cupcakes

    What You'll Need:

    • 2.5 cup all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • ¾ tsp ground ginger
    • 1 stick room temperature unsalted butter
    • ½ cup light brown sugar
    • 2 large eggs
    • 1 and ¼ cup maple syrup or coffee infused maple syrup
    • 2 tsp vanilla extract
    • ½ cup buttermilk
    • ½ cup chopped walnuts

    What You'll Do:

    Pre-heat oven to 350F.  In a mixing bowl, combine flour, baking powder, baking soda, salt, and ginger.   In a separate bowl, beat the butter and sugar together until fluffy.   Add the eggs, syrup, and vanilla to the butter/sugar mixture.   Slowly add the flour mixture, alternating with the buttermilk.   Fold in walnuts.   Line a cupcake pan with 18 liners and add batter to each one until ¾ of the way full.  Bake 18-20 minutes or until toothpick comes out clean.  Cool completely before frosting.

    Maple Walnut Cupcake recipe with vanilla buttercream

    Wait wait.. you didn't think that was it, did you?  We still have to frost these babies!  That's the best part of the whole cupcake!  The whole reason for baking them in the first place!  So you just sit yourself right back down and let's continue!

    Now, where was I?  Ah yes, frosting.  As you know, there's really no wrong way to frost a cupcake, depending on your personal taste.  Personally, I was having a jones for some from-scratch vanilla buttercream, so that's what I chose to slather all over the top of these babies.  Here is the recipe I used:

    Delicious Vanilla Buttercream

    What You'll Need:

    • 1 cup (2 sticks) butter, softened
    • 3 cups powdered sugar
    • ½ cup heavy cream
    • 2 teaspoons vanilla extract (use the good stuff, man!)

    What You'll Do:

    Combine all ingredients in a large mixing bowl and beat until smooth and creamy.  This usually takes just a few minutes.  You can add small amounts of cream to the frosting until it reaches the consistency that you desire.  Use a very large pastry tip to pip the frosting onto each cupcake.

     

    If you noticed from the pictures, my large pastry tip has gone missing, so I had to use a smaller, fluted one.  The result isn't quite as nice and neat as it would have been, but it worked!  If you don't want to deal with piping, you can always use a butter knife and just slather the stuff on.  I won't tell anyone.

    Maple Walnut Cupcake recipe with vanilla buttercream

    If you're feeling adventurous, here's a sinful recipe for Maple Butter Frosting  that you can use instead!

    Maple Butter Frosting

    What You'll Need:

    • 1 cup unsalted butter, softened
    • 3 oz cream cheese, softened
    • ⅔ cup dark brown sugar
    • ¼ tsp salt
    • ¾ cup maple syrup
    • ¾ tsp vanilla extract (use dat good stuff!)
    • 1 cup powdered sugar

    What You'll Do:

    In a mixing bowl, mix together butter, cream cheese, brown sugar, and salt in a medium bowl on medium speed for 2-3 minutes.  While beating, add the maple syrup and vanilla. Slowly add the confectioners' sugar a bit at a time until combined.   Continue mixing on high speed for an additional minute until light and fluffy.   Place frosting in the refrigerator and let chill for at least 1 hour before spreading onto cupcakes.

    Related posts:

    1. Vanilla Cupcake Comparisons | Which is Best?
    2. Soft Vanilla Bean Frosted Sugar Cookies (Lofthouse Copycat)
    3. Cinnamon Sugar Snickerdoodles
    4. Not Too Sweet Chocolate Buttercream Frosting
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    About Erin

    Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Comments

    1. Angie

      January 28, 2013 at 7:11 pm

      Have I read this right? 2tsp baking powder? They are foaming up and I made 12 cupcakes plus half a sheet. Another question- my batter was ending up so stiff my beaters were having issues coping. I ended up adding another 1/2 c buttermilk to make the batter less stiff. I followed to a T- but I don't bake allot. Maybe I did something wrong?

      Reply
      • Angie

        January 28, 2013 at 7:20 pm

        Ok, they have been in the oven 18 minutes, cups filled half full- spilling out everywhere! Lmao! What a mess. We will be eating these at home, instead of sending to work for birthday. But I cannot figure for the life of me what I did wrong. 

        Reply
    2. emjaybee

      February 19, 2012 at 2:44 pm

      I just made these for my dad for his birthday who loves Maple Walnut anything.  He loved these too!  We all did.  I made the Maple Butter Frosting but only frosted about 1/2 dollar size onto each because it is awfully sweet.  They were perfect.  Thank you for sharing this recipe!

      Reply
      • Erin

        February 19, 2012 at 3:13 pm

        How wonderful! I don't blame you for using less frosting - the maple butter recipe is really rich!

        Reply
    3. Lannie

      February 17, 2012 at 1:31 am

      maple + walnut are a match made in heaven.  this sounds so good!

      Reply
      • Erin

        February 18, 2012 at 11:55 am

        I agree! 🙂

        Reply

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    Hi, I'm Erin! I love food and I bet you do, too! I cook for my family and share the recipes that we love. We also like to camp, so there will be a fair bit about that around here, too.

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