Rating: 3.5 stars
50 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 5
  • 50 Ratings

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Credit: Hector Manuel Sanchez

Recipe Summary

total:
1 hr
hands-on:
30 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

380 calories; fat 22g; saturated fat 11g; cholesterol 85mg; sodium 190mg; protein 4g; carbohydrates 43g; sugars 29g; iron 1mg; calcium 74mg.
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