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Mini Maple Walnut Cupcakes

Mini Maple Walnut Cupcakes with Candied Walnuts
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A special cupcake for a special event! You’ll love these mini Maple Walnut Cupcakes topped with candied walnuts. They are rich, sweet and nutty. The recipe makes enough to feed a crowd.

Ingredients

Units Scale
  • 1 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons maple extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon each baking powder, baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup each buttermilk, maple syrup

Candied Walnuts

  • 2 Tablespoons unsalted butter
  • 3 Tablespoons maple syrup
  • 1/4 teaspoon salt
  • 2 1/4 cups walnut halves – approx. 84-90 walnuts (enough to top all of your cupcakes)

Maple Buttercream Icing

  • 1 cup unsalted butter
  • 5 cups icing sugar, sifted
  • 1/3 cup whipping cream
  • 1/4 cup maple syrup
  • 1 teaspoon maple extract

Instructions

  1. Line mini cupcake pans with paper liners and set aside.
  2. Preheat your oven to 350ËšF.
  3. In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs one at a time, and maple extract. Beat until well incorporated.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, ground ginger and salt. Add to the butter mixture alternating with buttermilk and maple syrup; making 3 additions of dry ingredients and 2 of wet. Mix until incorporated.
  5. Scoop out batter (with a mini ice-cream scoop) into each cupcake liner, approx. 2/3 full for each cupcake.
  6. Bake in the middle of the oven for 15-20 minutes or until the tops slightly spring back.
  7. While cupcakes cool, make your candied walnuts and icing.
  8. In a pot add maple syrup, butter, 2 tablespoons of water and salt. Heat until melted and whisk together. Turn off the heat and add walnuts, cover to coat all the nuts.
  9. On a lined baking sheet (with parchment paper) spread out walnuts and bake at 325ËšF for 20-25 minutes, turning the nuts half way through the baking time. Once baked, let them cool on the baking sheet.
  10. Make your icing. In a large mixing bowl, using the whisk attachment – whisk butter and icing sugar, slowly add your whipping cream, maple syrup, and maple extract. Whisk until light and fluffy. Adjust icing to desired taste, by adding more butter, etc.
  11. Pipe icing on top of mini cupcakes and top each with a candied walnut.

Notes

Keep in an airtight container for up to 3 days. Best eaten day of. You can freeze the cupcakes as well but I’d recommend just freezing the cake part and making the icing and nuts the day of.
The nuts do freeze, but can absorb the odours from the freezer so make sure to store them in an airtight container as well.

Nutrition

Find it online: https://bakingforfriends.com/mini-maple-walnut-cupcakes/

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