Ingredients
- Cupcakes
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter or oil
- 2 teaspoons vanilla extract
- 1/2 cup milk of choice
- 1 cup all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Diamond of California Shelled Walnuts, finely chopped
- Frosting
- 8 tablespoons salted butter, softened (1 stick)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1/8 teaspoon maple extract, optional but recommended
- Candied Walnuts
- 1 cup Diamond of California Shelled Walnuts
- 1/4 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon water
- Pinch of kosher salt
The Steps
- Make the cupcakes: In a mixing bowl, whisk together sugar and egg until light and frothy, about one minute. Stir in the milk and vanilla. Add the dry ingredients and gently stir until just combined. Fold in the chopped walnuts. The batter will be thin.
- Line a cupcake tin with paper liners. Use a muffin scoop to portion out the batter into equal cupcakes, filling each cupcake liner about 3/4 of the way full.
- Bake on the center rack at 350F for 18-20 minutes or until a toothpick inserted in the center comes out clean or with little crumbs. Let cool before frosting.
- Make the frosting: In a mixing bowl, beat the softened butter until light and fluffy, about two minutes. Add the powdered sugar a little at a time and beat to combine. Add in remaining frosting ingredients and beat to combine. Use a piping bag with an 8B tip to pipe the frosting onto the cooled cupcakes.
- Make the candied nuts: In a small saucepan, combine brown sugar, cinnamon and water. Stir over medium heat for about two minutes. Add nuts and cook for a few more minutes. Remove from heat and let cool before topping cupcakes.
RECIPE CONTRIBUTED BY @BAKEDABUNDANCE