Maple Walnut Cupcakes Recipes

MAPLE WALNUT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in syrup and 1 cup of the chopped walnuts. Divide batter evenly among muffin cups.
• Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In medium bowl, beat mascarpone cheese, cream cheese, powdered sugar and maple flavor with electric mixer on low speed until blended, then on high speed until frosting is smooth and spreadable. Frost cupcakes. Sprinkle evenly with remaining 1/2 cup chopped walnuts.

MAPLE WALNUT CUPCAKES

Steps:

• Preheat oven to 350°. Toast walnuts in pie plate; set aside to cool.
• Line muffin tins with paper liners; set aside.
• In medium bowl, beat butter, sugar, and maple syrup with mixer on high speed till well blended--light and fluffy.
• Lower speed to medium; beat in eggs, then vanilla and maple flavoring.
• Lower speed to low; add flour mixture and beat just till blended.
• Add the chopped nuts.
• Spoon batter into prepared pans.
• Bake until the tops are golden and springy when lightly touched, about 20-25 minutes.
• Cool completely in muffin tins on rack.

MAPLE CUPCAKES

Steps:

• Whisk togeter the soymilk and vinegar in a bowl and set aside to curdle for a few minutes.
• Sift the flour, baking powder, baking soda, salt and nutmeg into a separate bowl and mix.
• Whisk the maple syrup, oil, brown sugar, maple extract and vanilla into the soymilk mixture.
• Form a well in the dry ingredients and add the wet ingredients. Stir until large lumps disappear.
• Fold in walnuts.
• Fill 12 cupcake liners two-thirds full.
• Bake at 350 degress for 20-22 minutes.
• Cool completely before frosting.

MAPLE-WALNUT MINI CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 36 mini muffin cups.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed 2 to 4 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk. Stir in 3/4 cup walnuts and 1 teaspoon maple flavor. Divide batter evenly among muffin cups, filling each almost full.
• Bake 17 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks; cool completely, about 15 minutes.
• In medium bowl, beat cream cheese and 1/4 cup butter until blended. Gradually add powdered sugar and 1/2 teaspoon maple flavor, beating until smooth. Frost cupcakes. Garnish with turbinado sugar and walnuts.