Maple Walnut Cupcakes Recipes

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MAPLE WALNUT CUPCAKES



Maple Walnut Cupcakes image

When the summer turns to fall, out comes the maple syrup. Bake these delicious cupcakes for dessert using Betty Crocker® spice cake mix and cheese and cover with a glorious maple walnut topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup real maple or maple-flavored syrup
1 1/2 cups chopped walnuts
1 container (8 oz) mascarpone cheese, softened
1 package (8 oz) cream cheese; softened
3 cups powdered sugar
1 teaspoon maple flavor

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.

Nutrition Facts : Calories 300, Carbohydrate 37 g, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg

MAPLE-WALNUT CUPCAKES



Maple-Walnut Cupcakes image

Maple Buttercream is the perfect complement to these walnut cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 2 dozen

Number Of Ingredients 12

2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
Maple Buttercream
Candied walnuts, optional

Steps:

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
  • Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.

MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.

Provided by Marge

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
½ cup packed brown sugar
½ cup real maple syrup
2 eggs
¾ cup milk
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
  • Sift the flour, baking powder, and salt together and set aside.
  • Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 35.5 g, Cholesterol 52.6 mg, Fat 12.2 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 392.4 mg, Sugar 17.7 g

MAPLE-WALNUT MINI CUPCAKES



Maple-Walnut Mini Cupcakes image

Treat your guests with these nutty mini cupcakes with maple frosting and garnished with walnuts - perfect dessert to be served at party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 36

Number Of Ingredients 15

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup milk
3/4 cup chopped walnuts, toasted
1 teaspoon maple flavor
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon maple flavor
Turbinado sugar (raw sugar) or maple sugar, if desired
Chopped walnuts or walnut halves, if desired

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.

Nutrition Facts : ServingSize 1 Serving

MAPLE-WALNUT CUPCAKES



Maple-Walnut Cupcakes image

Make and share this Maple-Walnut Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 31m

Yield 24 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 350
  • Into a large bowl, whisk together flour, baking powder, cinnamon and salt.
  • 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.
  • 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.

Nutrition Facts : Calories 230.7, Fat 13.3, SaturatedFat 5.6, Cholesterol 47.3, Sodium 84.3, Carbohydrate 25.2, Fiber 0.9, Sugar 13.3, Protein 3.8

MAPLE CARROT CUPCAKES



Maple Carrot Cupcakes image

I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. -Lisa Ann Panzino DiNunzio, Vineland, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Walnuts, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.

Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE WALNUT CUPCAKES



Maple Walnut Cupcakes image

Make and share this Maple Walnut Cupcakes recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup walnuts, finely chopped
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup light brown sugar, packed
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla
1 teaspoon maple extract

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.

Nutrition Facts : Calories 250.1, Fat 13.4, SaturatedFat 5.6, Cholesterol 55.6, Sodium 202.6, Carbohydrate 30, Fiber 0.9, Sugar 17.4, Protein 3.7

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