Ingredients Jump to Instructions ↓

  1. 1 1/3 cups Gold Medal® all-purpose flour

  2. 1/2 teaspoon baking powder

  3. 1/8 teaspoon salt

  4. 1/2 cup butter, softened

  5. 3/4 cup granulated sugar

  6. 2 eggs

  7. 1/2 cup milk

  8. 3/4 cup chopped walnuts, toasted

  9. 1 teaspoon maple flavor 4 oz (half of 8-oz package) cream cheese, softened

  10. 1/4 cup butter, softened

  11. 1 3/4 cups powdered sugar

  12. 1/2 teaspoon maple flavor Turbinado sugar (raw sugar) or maple sugar, if desired

  13. Chopped walnuts or walnut halves, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Place mini paper baking cup in each of 36 mini muffin cups.

  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.

  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.

  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.


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