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Maple-Walnut Mini Cupcakes

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By Betty Crocker Kitchens
Updated Nov 24, 2011
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Treat your guests with these nutty mini cupcakes with maple frosting and garnished with walnuts – perfect dessert to be served at party.

Maple-Walnut Mini Cupcakes

  • Prep Time 20 min
  • Total 55 min
  • Servings 36
  • Ingredients 15
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Ingredients

Cupcakes

  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 3/4 cup chopped walnuts, toasted
  • 1 teaspoon maple flavor

Maple-Cream Cheese Frosting

  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon maple flavor
  • Turbinado sugar (raw sugar) or maple sugar, if desired
  • Chopped walnuts or walnut halves, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place mini paper baking cup in each of 36 mini muffin cups.
  • Step 
    2
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed 2 to 4 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk. Stir in 3/4 cup walnuts and 1 teaspoon maple flavor. Divide batter evenly among muffin cups, filling each almost full.
  • Step 
    3
    Bake 17 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks; cool completely, about 15 minutes.
  • Step 
    4
    In medium bowl, beat cream cheese and 1/4 cup butter until blended. Gradually add powdered sugar and 1/2 teaspoon maple flavor, beating until smooth. Frost cupcakes. Garnish with turbinado sugar and walnuts.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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