Maple Walnut Cupcakes

March 2, 2016


Delicious and flavorful Maple Walnut Cupcakes! Plus, it has the best maple cream cheese frosting!

Cupcakes are one of my favorite desserts to make! I love that they’re in perfectly portioned servings, making it easy to eat just one, ok or two! I made these Maple Walnut Cupcakes and first of all, they smell amazing! I love the smell of cinnamon and maple syrup. It’s a little reminiscent of the holidays. Plus, the cream cheese frosting on top is so good you’ll want to eat it by the spoonful. Trust me! These cupcakes would be perfect for a Sunday night dinner or a gathering with friends!

an easy cupcake recipe to make with cream cheese frosting Maple Walnut Cupcakes with Maple Cream Cheese Frosting. These cupcakes will make your house smell amazing! The best cupcakes to make on a rainy winter day! You'll love these Maple Walnut Cupcakes! a recipe for delicious Maple Walnut Cupcakes with Cream Cheese Frosting


makes 12

1 stick unsalted butter

1 cup pure maple syrup

1 cup sour cream

2 1/3 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 cup toasted walnut pieces, chopped


Maple Cream Cheese Frosting

3/4 sticks unsalted butter, room temperature

6 ounces cream cheese, room temperature

2 cups powdered sugar

1 tablespoons pure maple syrup

1/4 cup walnut pieces, toasted {for sprinkling on top of cupcakes}


Place the butter and maple syrup in a small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream.

Meanwhile, sift the flour, baking soda, cinnamon, and salt together into a small bowl. Mix with a spoon until combined. With the mixer on low speed, slowly add the flour mixture to the maple syrup mixture until smooth. Fold in the walnut pieces.

Divide the batter among the cupcake pan with an ice cream scoop. Bake on the middle rack for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and then remove from the pan.

For the frosting, cream the butter in a kitchen aid mixer fitted with a paddle attachment, until smooth. Add the cream cheese and maple syrup to the butter until incorporated on medium speed. Make sure not to overmix. Slowly add the powdered sugar in thirds and mix till smooth, scraping the sides of the bowl each time.

Frost cupcakes with round piping tip and piping bag. Sprinkle with toasted walnut pieces on top and enjoy!


Check out more of my dessert recipes! I’ve been craving these Burnt-Caramel Custards like craaazy!

FYI: Just a heads up that tomorrow I’m doing a little site maintenance. The site will be down for a bit but then back up as soon as possible!


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