Description

These cupcakes are more like a muffin than a cupcake, so you can enjoy them as a dessert or even breakfast! They are an amazing change of pace.

Ingredients

• Maple Walnut Cupcakes
• 2 3/4 c. all-purpose flour, sifted
• 1 T. baking powder
• 1/4 t. salt
• 1 t. ground cinnamon
• 2 sticks unsalted butter, at room temperature
• 1 1/2 c. sugar
• 3 large eggs
• 1 t. pure vanilla extract
• 1 c. milk
• 1 1/2 c. walnuts, chopped medium-fine
• Maple Buttercream
• candied walnuts
• Maple Buttercream:
• 3 large egg yolks
• 1 c. best quality pure maple syrup
• 2 sticks unsalted butter, cold, cut into small pieces

Steps

1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper liners.
2. Into a large bowl, sift together flour, baking powder, salt and cinnamon; set aside.
3. 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; beat until combined. With the mixer still on medium speed, add the flour mixture in 2 parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.