Black Walnut Cupcakes

By Family Circle

Yield: 12 cupcakes
Prep: 20 mins
Bake: 25 mins at 350°F

Ingredients

Cupcakes:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon walnut extract
• 3/4 cup finely chopped black walnut pieces OR: regular walnuts

Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups confectioners' sugar
• 1/4 teaspoon walnut extract
• 2 1/2 tablespoons milk
• 1/2 cup finely chopped black walnuts

Directions

Cupcakes:

1. Heat oven to 350 degrees F. Line 12 cups in standard-size muffin pan with cupcake liners. Whisk together flour, baking powder, cardamom and salt in a bowl.
2. Beat butter and sugar in large bowl until light colored and smooth, 2 minutes. Add eggs, one at a time, along with extract, beating well after each egg, On low speed, add flour mixture. Stir in nuts. Divide batter among liners, a rounded 1/4 cup each.
3. Bake in 350 degree F oven 25 minutes or until toothpick inserted into centers comes out clean. Let cupcakes cool in pan on wire rack for 5 minutes. Remove cupcakes from pan to wire rack; let cool completely.

Frosting:

1. Beat together butter, sugar, walnut extract and milk in medium-size bowl until smooth. Spread 2 tablespoons over each cupcake. Decorate tops with chopped walnuts. Cupcakes can be refrigerated for up to 1 week.

Nutrition Information for Black Walnut Cupcakes 

 

PER SERVING: 476 cal., 28 g total fat (13 g sat. fat), 88 mg chol., 112 mg sodium, 53 g carb. (1 g fiber), 6 g pro. 

 

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