Maple-Walnut Mini 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

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

• 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.