Home · Recipes Vanilla Cupcakes with Maple Frosting and Candied Walnuts Author: Maryanne CabreraPublished: Mar 29, 2012Updated: Aug 25, 2020 View Recipe19 ReviewsThis post may contain affiliate links. Read our disclosure policy. Here’s a cupcake flavor you can enjoy all year long. Vanilla cupcakes with maple frosting topped with homemade candied walnuts. I am very much a traditionalist when it comes to flavors. I like vanilla. Although many people may think vanilla is boring, I think vanilla is under-appreciated. Forget using imitation vanilla extract, that’s all alcohol and artificial flavoring. When you use good vanilla extract or bust out the quality vanilla beans, you get the real flavor that isn’t at all boring. Classic Vanilla Cupcakes For those that still don’t like vanilla, these cupcakes are extremely versatile. Add some cinnamon to the batter and frosting to make snickerdoodle cupcakes or toss in some mini chocolate chips and a dash of mint to make mint chocolate chip cupcakes. Desserts should have different textures to keep the palate interested and wanting more. However, the dessert doesn’t need to be super complex and time consuming to make. The pound cake like cupcake, the airy and sweet maple frosting and the crunchy and slightly bitter caramel that enrobes the toasted walnut all work together to create an exciting treat. Be sure to use dark maple syrup for the frosting. Light colored maple syrup typically has a milder flavor. Darker syrups tend to have a stronger, more pronounced maple flavor that is better suited for baking and flavoring. Vanilla Cupcakes with Maple Frosting and Candied Walnuts Here’s a cupcake flavor you can enjoy all year long. Vanilla cupcakes with maple frosting topped with homemade candied walnuts. Prep Time: 20 minutes minutesCook Time: 25 minutes minutesTotal Time: 45 minutes minutes Servings: 12 cupcakes Print Recipe Pin Recipe Rate Recipe IngredientsVanilla Cupcakes:1 cup all-purpose flour1 tsp baking powder½ tsp kosher salt⅓ cup whole milk , room temp3 Tbsp nonfat yogurt1 tsp vanilla paste or pure vanilla extract½ cup unsalted butter , room temp, softened⅔ cup granulated sugar⅓ cup light brown sugar2 large eggs, room tempMaple Frosting:½ cup unsalted butter, room temp, softened3 cups confectioners' sugar3 Tbsp dark maple syrup2 Tbsp heavy cream¼ tsp maple extract ,optional but highly recommendedCandied Walnuts:1 cup walnut halves⅓ cup granulated sugarkosher salt or cinnamon sugar, for sprinkling Instructions Vanilla Cupcakes:Preheat oven to 350°F. Prepare muffin tin with 12 cupcake liners. Set aside.In a small bowl, whisk together flour, baking powder, and salt. In another bowl, mix together milk, yogurt, and vanilla. Set aside both bowls.In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar. Add eggs one a time, making sure first egg is incorporated before adding second egg.Scrape down bowl. Add half of dry mixture. Continue to mix and stream in half of wet mixture. Add remaining dry mixture, followed by remaining wet mixture. Mix until there are no more streaks of dry mixture.Divide batter evenly between prepared muffin tin (about 1/4-1/3 cup of batter per muffin). Bake for 18-20 minutes until toothpick inserted in center of cake comes out clean, or until cake lightly springs back when touched. Be sure to rotate pan halfway through baking. Let cupcakes cool in tin for 5 minutes before transferring to cooling racks.Maple Frosting:In the bowl of a stand mixer fitted with a paddle attachment, cream butter and 1 cup of confectioners’ sugar until smooth. Add maple syrup and heavy cream and continue to mix. Add remaining confectioners’ sugar one cup at a time. Add maple extract. Beat until smooth and thick.Candied Walnuts:Lightly toast walnuts in preheated 350° F oven for 5-8 minutes.In a sauce pot, heat sugar oven medium heat until sugar dissolves. Stir with wooden spoon to ensure sugar cooks evenly. Once sugar has dissolved, continue to heat until amber in color. Remove from heat and stir in toasted walnuts. Make sure walnuts are evenly coated with sugar syrup.Pour out walnuts onto a silicon mat or greased parchment paper. Spread out nuts and separate from each other with wooden spoon or fork. Sprinkle nuts with salt or cinnamon sugar. Let cool. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: vanilla cupcakes, vanilla cake, maple frosting, maple buttercream, candied walnuts Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.