Decadent Maple Walnut Cupcakes
Indulge in the warm, inviting flavors of our Decadent Maple Walnut Cupcakes, a delightful twist on the classic maple treat! Inspired by recipes in the beloved cookbook 'Vegan Cupcakes Take Over The World,' these moist and fluffy cupcakes are infused with rich maple syrup and studded with crunchy toasted walnuts for the perfect texture. The inviting aroma of nutmeg and vanilla elevates each bite, making them a perfect dessert for any occasion. Topped with a luscious Creamy Maple Frosting, these cupcakes are sure to impress vegans and non-vegans alike! Though the recipe traditionally calls for sugared walnuts, toasting them brings out their natural flavor and is a quicker option. Try them with whole wheat pastry flour for an even healthier touch — they turn out just as delicious!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Soymilk
1/2 cup (Curdled with vinegar)
Apple cider vinegar
1/2 teaspoon (For curdling soymilk)
Flour
1 1/3 cups (All-purpose or whole wheat pastry flour)
Baking powder
3/4 teaspoon
Baking soda
1/2 teaspoon
Salt
1/2 teaspoon
Ground nutmeg
1/4 teaspoon
Maple syrup
1/2 cup
Vegetable oil
1/3 cup
Brown sugar
2 tablespoons
Maple extract
1 1/4 teaspoons
Vanilla extract
1/2 teaspoon
Toasted walnuts
1/2 cup (Chopped or left whole)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
2
In a small bowl, whisk together the soymilk and apple cider vinegar. Set aside for about 5 minutes to curdle.
3
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and ground nutmeg. Mix well to combine.
4
In another bowl, whisk the maple syrup, vegetable oil, brown sugar, maple extract, and vanilla extract into the curdled soymilk mixture until well combined.
5
Create a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir the mixture until just combined, being careful not to overmix; a few lumps are okay.
6
Fold in the toasted walnuts for added texture and flavor.
7
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
8
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9
Remove from the oven and allow the cupcakes to cool completely in the tin before transferring them to a wire rack for frosting.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Maple Walnut Cupcakes?
They are moist and fluffy cupcakes infused with rich maple syrup, toasted walnuts, nutmeg, and vanilla.
Are these cupcakes suitable for vegans?
Yes, these cupcakes are entirely vegan as they use soymilk and vegetable oil instead of dairy or eggs.
What is the inspiration behind this recipe?
This recipe is inspired by the popular cookbook 'Vegan Cupcakes Take Over The World'.
How do I prepare the soymilk for this recipe?
Whisk 1/2 cup of soymilk with 1/2 teaspoon of apple cider vinegar and let it sit for 5 minutes to curdle.
What type of flour should I use?
You can use 1 1/3 cups of either all-purpose flour or whole wheat pastry flour.
What oven temperature is needed?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long do the cupcakes need to bake?
Bake the cupcakes for 20 to 22 minutes.
How can I tell if the cupcakes are finished baking?
They are done when a toothpick inserted into the center of a cupcake comes out clean.
Should the walnuts be toasted?
Yes, toasting 1/2 cup of walnuts brings out their natural flavor and provides a great texture.
Can I use sugared walnuts?
While the original inspiration might use sugared walnuts, this recipe suggests toasting them as a quicker and flavorful option.
What kind of oil is required?
The recipe calls for 1/3 cup of vegetable oil.
Is there a specific spice used for aroma?
Yes, 1/4 teaspoon of ground nutmeg is added to elevate the inviting aroma of the cupcakes.
How much maple syrup is in the batter?
The recipe uses 1/2 cup of maple syrup.
Do I need maple extract?
Yes, 1 1/4 teaspoons of maple extract are used to enhance the maple flavor.
How much brown sugar is used?
The recipe includes 2 tablespoons of brown sugar.
What should I do with the dry ingredients?
Sift together the flour, baking powder, baking soda, salt, and nutmeg in a large bowl to ensure they are well combined.
How do I combine the wet and dry mixtures?
Create a well in the center of the dry ingredients and pour in the wet ingredients, then stir until just combined.
Is it okay if there are lumps in the batter?
Yes, a few lumps are acceptable; you should be careful not to overmix the batter.
When do I add the walnuts?
Fold in the toasted walnuts after the wet and dry ingredients are just combined.
How much should I fill the cupcake liners?
Fill each cupcake liner about two-thirds full with the cupcake batter.
How many cupcakes does this recipe yield?
This recipe is designed to fill 12 cupcake liners in a standard muffin tin.
Where should I cool the cupcakes?
Allow them to cool completely in the tin before transferring them to a wire rack for frosting.
What frosting is recommended for these cupcakes?
A luscious Creamy Maple Frosting is the recommended topping for these cupcakes.
What is the purpose of baking soda and baking powder here?
They act as leavening agents to ensure the cupcakes rise and become moist and fluffy.
Can I use whole wheat pastry flour instead of all-purpose?
Yes, it is a healthier option mentioned in the recipe that turns out just as delicious.
Is there vanilla extract in the recipe?
Yes, the recipe uses 1/2 teaspoon of vanilla extract.
How much salt is needed?
The recipe requires 1/2 teaspoon of salt.
Can the walnuts be whole or chopped?
The toasted walnuts can be either chopped or left whole depending on your texture preference.
Is this recipe difficult to make?
No, it involves simple whisking, sifting, and folding techniques that are easy to follow for any baker.
What is the total number of ingredients?
There are 13 unique ingredients listed in this recipe.