Maple Walnut Cupcakes with Maple Buttercream

Maple Buttercream Frosting is the perfect complement to these walnut cupcakes.

2¾ cups all-purpose flour, unbleached, sifted
1 Tbsp. baking powder
¼ tsp. sea salt
1 tsp. ground cinnamon
2 sticks (1 cup) butter, room temperature
1½ cups sugar
3 large eggs
1 tsp. pure vanilla extract
1 cup milk
1½ cups (5½ oz) walnuts, chopped medium fine
1 recipe Maple Buttercream

Garnish:
candied walnuts (optional)

Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners.

Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.

Divide the batter evenly among the muffin cups, filling each ¾ full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18-20 minutes.

Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.

Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.

Makes 24.