Vegan Maple Walnut Cupcakes
Vegan maple walnut cupcakes with toasted walnuts take 25 minutes to prep and 18 minutes to bake.
Last updated: September 23, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup unsweetened almond milk
- 1/2 cup pure maple syrup
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4 cup walnuts, toasted and chopped
- 1/2 cup vegan butter, softened, for frosting
- 2 cups powdered sugar, for frosting
- 3 tbsp pure maple syrup, for frosting
- 1 tbsp almond milk, for frosting, more if needed
- 12 walnut halves, for garnish
Instructions
Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
Spread walnuts on a dry pan and toast over medium heat for 4 minutes, stirring often. Set aside to cool.
In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, whisk almond milk, maple syrup, oil, vanilla, and vinegar.
Pour wet ingredients into dry ingredients. Stir just until no dry flour remains.
Fold in the chopped toasted walnuts, saving a small handful for topping later.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the tin 5 minutes, then move to a wire rack.
For frosting, beat vegan butter until smooth. Add powdered sugar, maple syrup, and almond milk. Beat until light and fluffy.
Once cupcakes are fully cool, pipe frosting in a tall swirl. Top each with a walnut half and a pinch of the reserved chopped walnuts.
Pro Tips
- • Toast the walnuts even if a bag says pre-roasted. Fresh toasting brings out much more smell and flavor.
- • Use real maple syrup, not pancake syrup. The flavor difference is big in a simple batter like this.
- • Cool cupcakes completely before frosting. Warm cupcakes melt the vegan butter and make the swirl slide off.
- • If frosting looks too soft, chill it 10 minutes before piping for a cleaner swirl.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These vegan maple walnut cupcakes are a cozy, easy bake with real maple flavor in every layer. Try them for a fall gathering or a simple weekend treat.
Frequently Asked Questions
Can I use walnuts that are not toasted?
You can, but the cupcakes will taste flatter. Toasting for a few minutes wakes up the oils and gives a stronger nutty smell.
Why does my batter look thin before baking?
This batter is meant to be pourable, more like a thick pancake batter. It bakes up into a soft, tender crumb.
Can I swap the walnuts for pecans?
Yes, pecans work well here and pair nicely with the maple frosting. Toast them the same way as the walnuts.
How long do these cupcakes stay fresh?
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
