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Maple Walnut Cupcakes

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Maple Walnut Cupcakes
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  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24
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When the summer turns to fall, out comes the maple syrup. Bake these delicious cupcakes for dessert using Betty Crocker® spice cake mix and cheese and cover with a glorious maple walnut topping.
Updated Apr 7, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in syrup and 1 cup of the chopped walnuts. Divide batter evenly among muffin cups.
  • 3
    Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4
    In medium bowl, beat mascarpone cheese, cream cheese, powdered sugar and maple flavor with electric mixer on low speed until blended, then on high speed until frosting is smooth and spreadable. Frost cupcakes. Sprinkle evenly with remaining 1/2 cup chopped walnuts.

Nutrition

300 Calories, 17g Total Fat, 4g Protein, 37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Total Fat
17g
0%
Saturated Fat
6g
0%
Sodium
180mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
0g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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