Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup pure maple syrup
  • 1 cup heavy cream
  • 2 eggs
  • 1/2 cup unsalted butter (melted and cooled)
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts
  • 16 walnut halves for garnish
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1/2 teaspoon kosher salt
  • 2/3 cup pure maple syrup
  • Heavy cream (optional)

Instruction

  • Begin by preheating the oven to 350 degrees F. Line your muffin tin(s) with paper liners. You'll need 16 or so. Set aside.
  • In a large bowl, add the flour, baking powder, and salt. Whisk to combine.
  • Then, beat in the maple syrup and heavy cream at medium speed. Add the eggs, one a time, beating after each addition. Beat in the butter and vanilla extract until just smooth. Then, fold in the chopped walnuts.
  • Fill the prepared muffin liners about 3/4 full of batter. Bake for 22-24 minutes or until a toothpick inserted near the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for about 5 minutes before removing and transferring them to a wire rack to finish cooling.
  • In the meantime, prepare the Maple Frosting. In a medium bowl, beat together the butter, sugar, salt, and maple syrup until fluffy. If the frosting is too thick, add a splash of heavy cream.
  • Add the filling to a piping bag fitted with a large close-star tip. Pipe the frosting onto the cooled cupcakes. Top each cupcake with a walnut half.