Maple-Walnut Cupcakes
- 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
- Produce
- Candied walnuts (1)
- Walnuts, fine medium (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (2 3/4 cups)
- Baking powder (1 tablespoon)
- Cinnamon, ground (1 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (1 1/2 cups)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (2 sticks)
- Milk (1 cup)
- Refrigerated
- Eggs, large (3)
- Other
- Maple Buttercream
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
3 people saved this recipe.
