Cinnamon Walnut Cupcakes With Maple Frosting

cinnamon-walnut-cupcakes
Photo by Hector Manuel Sanchez
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  • Makes 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 22 g
    • Sat Fat 11 g
    • Cholesterol 85 mg
    • Sodium 190 mg
    • Protein 4 g
    • Carbohydrate 43 g
    • Sugar 29 g
    • Iron 1 mg
    • Calcium 74 mg

Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, cinnamon, baking powder, and salt in a medium bowl.

Combine the butter and sugar until fluffy in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture. Fold in the walnuts.

Divide the batter between the liners. Bake until a toothpick inserted into the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.

Ingredients

  1. Check Cupcakes:
  2. Check cups all-purpose flour
  3. Check 2 teaspoons ground cinnamon
  4. Check teaspoons baking powder
  5. Check ½ teaspoon kosher salt
  6. Check ½ cup (1 stick) unsalted butter, room temperature
  7. Check 1 cup granulated sugar
  8. Check 1 large egg plus 2 large egg yolks, room temperature
  9. Check teaspoons pure vanilla extract
  10. Check ½ cup buttermilk
  11. Check 1 cup toasted walnuts, chopped, plus more for garnish, optional
  12. Check Frosting:
  13. Check ½ cup (1 stick) unsalted butter, at room temperature
  14. Check 1 cup confectioners’ sugar
  15. Check 4 teaspoons maple syrup
  16. Check teaspoon kosher salt

Directions

  1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, cinnamon, baking powder, and salt in a medium bowl.
  2. Combine the butter and sugar until fluffy in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture. Fold in the walnuts.
  3. Divide the batter between the liners. Bake until a toothpick inserted into the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.
  4. Prepare the frosting: Beat the butter and confectioners’ sugar in a large bowl until light and fluffy. Beat in the maple syrup and salt. Top the cupcakes with the frosting and chopped walnuts, if desired.