Maple Nut Cupcakes
Makes 36-40
  • 1 cup (2 sticks) butter, room temperature
  • 2 cups plus 1 tablespoon white sugar, divided
  • 4 eggs, divided
  • 1 tablespoon maple flavoring (more if you want a stronger maple flavor)
  • 1 tablespoon vanilla
  • 3¼ cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup finely chopped walnuts
  1. Heat oven to 350 F.
  2. In a large bowl, beat the butter and 2 cups of sugar together until very light.
  3. Separate eggs. Put whites in a small bowl and set aside. Add egg yolks to the butter and sugar mixture and beat until well combined, scraping down the sides of the bowl often.
  4. Add maple flavoring and vanilla and beat well.
  5. Sift the cake flour, baking powder, baking soda, and salt together twice.
  6. Combine the sour cream and milk. Stir well, but don't worry about getting all of the lumps out.
  7. Add approximately ⅓ of the dry ingredients to the batter and stir until combined. Add ⅓ of the sour cream/milk mixture and stir until combined. Repeat until all has been added and mixed.
  8. Stir in the walnuts.
  9. Beat the egg whites until foamy and slightly thickened. Add the remaining 1 tablespoon of sugar and beat until stiff peaks form. Gently but thoroughly fold the egg whites into the batter.
  10. Spoon into lined cupcake pans, approximately ⅔ full.
  11. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted in the center.
  12. Cool in the pans on a rack for 5-10 minutes, then remove from pans, letting the cupcakes cool completely before frosting.
Recipe by The Rowdy Baker at