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Maple Walnut Cupcakes

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By Betty Crocker Kitchens
Updated Apr 7, 2014
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When the summer turns to fall, out comes the maple syrup. Bake these delicious cupcakes for dessert using Betty Crocker® spice cake mix and cheese and cover with a glorious maple walnut topping.

Maple Walnut Cupcakes

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 8
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Ingredients

  • 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/4 cup real maple or maple-flavored syrup
  • 1 1/2 cups chopped walnuts
  • 1 container (8 oz) mascarpone cheese, softened
  • 1 package (8 oz) cream cheese; softened
  • 3 cups powdered sugar
  • 1 teaspoon maple flavor

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in syrup and 1 cup of the chopped walnuts. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Step 
    4
    In medium bowl, beat mascarpone cheese, cream cheese, powdered sugar and maple flavor with electric mixer on low speed until blended, then on high speed until frosting is smooth and spreadable. Frost cupcakes. Sprinkle evenly with remaining 1/2 cup chopped walnuts.

Nutrition

Nutrition Facts are not available for this recipe
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