Walnut Spice Cupcakes

Now aren’t we glad I got all of that off my chest? Thank you for allowing me to vent and offering such kind words in return. From comments to private messages to hugs, I feel loved. And this is one of many reasons I am thankful to be living with you.

Last week, I shared a batch of carrot cake scones that received quite a welcome reception. Many people like recipes that reinvent old classics–and I can’t help but agree that it’s fun to see something you never thought possible. But then again,  I find myself returning to the recipes that we all know and love. The ones we grew up eating and sharing with family.

When fall begins its gentle descent ( I live in Texas, remember), my family turns to warmer fare. Soups and casseroles. Pot pies and spiced desserts. The months of September and October were some of my favorites growing up. A return to school meant new friends and a whole stack of books I had to hole away and read.

My Grammy made the  most wonderful spiced cakes when I was growing up. They were moist and filled with good things such as cinnamon, nutmeg, and allspice. Topped with a creamy frosting, they were a nice antitode to a brisk afternoon outside. And of course the crunch of toasted walnuts made the cake feel a bit more healthy.

Another fall tradition? The debut of my coffee cups. Each September (or October here in Texas) my tall brown mugs begin to make a daily appearance in my house. I brew tea. I make coffee. I greet guests with offers of mulled apple cider or a cup of coffee made from the darket beans I can find.

A few weeks ago, I visited one of my oldest friends–we met in Mr. Stephan’s 8th grade Algebra class when we were both shy and 13–and her sweet husband, Brian, treated Ryan and me to cups of coffee from beans he had roasted and ground himself.

I was duly impressed.

Thankfully, I am lucky enough to have a few friends who specialize in all things coffee–Ms. Mallory Allison of Vintage Heart Coffee being my premier source of good brew in Austin.  And what I’ve learned from her and Brian is that good coffee requires freshly ground beans.  So maybe this fall, a kitchen fairy will drop a coffee grinder like this in my kitchen. Lovely isn’t it?

Because when I’m not emotionally unloading, I will be serving spiced cupcakes at my house, and in my humble opinion, nothing washes down a cupcake better than a cup of brewed coffee.

Walnut Spice Cupcakes

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

2 cups shredded carrots or shredded zucchini

1 1/2 cups (10 1/2 ounces) granulated sugar

1/2 cup (3 1/2 ounces) packed light brown sugar

4 large eggs

1 1/2 cups safflower, canola, or vegetable oil

1 cup chopped walnuts

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Grease or line two 12-cup muffin pans.

2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

3. In the bowl of your stand mixer, cream sugars and eggs until frothy and thoroughly combined, about 20 seconds. While still mixing, add oil in a slow, steady stream. Cream until the  is light in color and well emulsified, about 20 seconds longer. Fold in carrots (or zucchini), walnuts, and dry ingredients until just incorporated. Using an ice cream scoop or a 1/3 cup measure, divide batter into muffin pans and bake until toothpick or skewer inserted into center of cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking time. Allow cupcakes to cool for 15 minutes before removing to a wire rack. Allow to cool completely before frosting.

4. Make my very favorite buttercream to go on top! (Just omit the chocolate)

Monet

Anecdotes and Apple Cores

 

41 thoughts on “Walnut Spice Cupcakes”

  2. Rachel @ My Naturally Frugal Family

    Maybe Georgia and I could go in on a coffee grinder for some cupcakes?

    These perfect (and I love your cow prop).

    It does seem that the mood has improved a little and that is a good thing. Sunny disposition is what should go with cupcakes this yummy!

    I hope you have a wonderful weekend Monet!

  3. Sarah

    Monet, I have a feeling you and I are fall season soul mates. This time of year is just thrilling – apples, warm drinks and even warmer kitchens. 🙂 I just love your cupcakes and I love the flowers in the mason jar – I think I just might have to get a bouquet from the farmer’s market this weekend and put them in a jar in your honor. I hope your weekend is lovely and that you are feeling wonderful.

    1. Monet Post author

      Hi Sarah. Thank you for your sweet words. I keep on hoping to see you’ve updated the blog…because you need to! I miss your words and your recipes. I have found the most amazing gluten-free granola that I’m eager to share with you. I’ll be posting about it on Monday. Thank you for all the words of support and love you share here. XOXO.

  4. Wendy Irene

    I hope you manifest that coffee grinder into your life, because I can also imagine you grinding fresh spices and seeds in it as well. You make me so excited to put my kitchen together from the boxes and start baking. I love how when I read your words I can actually feel fall in my body. I hope you have a wonderful holiday weekend! 🙂

  5. Nami | Just One Cookbook

    Hi Monet! Your cupcakes look so good with buttercream and walnuts on top! We’re a big fan of grinding coffee beans on our own, and it makes a huge difference (we brew with French press). We went from coffee maker, Tassimo (the one you can make one cup of coffee), and finally French press. It’s good… I am actually drinking coffee and I see your nice spice cupcakes. I wish I have at least one! 😉 Have a great Labor Day Weekend!

  6. Eileen

    Spice cake! Love it! And I just so happen to have a couple of zucchini just ripe and ready to use on the single vine I planted… 🙂

  7. Becky

    Monet,
    I have zucchini in the freezer, too. so I want to make your spice cupcakes, especially with the walnuts on top. They are gorgeous.

    My Mom had a black cow cream pitcher, that we called “Elsie the Cow”, after Borden’s milk mascot. My brother wanted it after my Mom passed away. That was OK, because I got a lot of my Mom’s stuff, anyway!

  11. Jeanne

    I love spice cake! And autumn is my favorite season, even more so here in southern CA where we have such a hot summer. A mug of tea and one of these cupcakes would make my morning perfect. Enjoy your weekend my friend!

  12. Liz

    Yes, spice cake definitely signals the arrival of autumn…and that mound of yummy buttercream signals deliciousness!!! Hope you’re taking some time to relax over this holiday weekend. xo

  13. Gina

    I’m glad this warm and spicy cupcakes put a spring in your step, they did mine. I’m looking forward to fall too, we have Indian summer here and sometimes it seems like it’s never gonna cool off. I love the cute cow on your cake plate. One day at a time, that is all we can do. Hope you have a great rest of the weekend.
    -Gina-

  15. rita cooks italian

    Spice cupcakes and freshly brewed coffee? This is my type of mid afternoon treat. I learnt to make great cakes when I was living in the USA (for a short period of time). I like American cakes like these little ones. Thank you for sharing

  19. Joanne

    Even though it’s fun trying to reinvent the wheel, sometimes old favorites are what inevitably taste the best. These cupcakes sound dreamy and totally autumnal!

  20. Jessie

    You seem like the perfect hostess, Monet! Greeting your guests with mulled cider or coffee and a beautiful scone or warm muffin — well. I’ll be over in a few days 😉

    I’ve found myself craving more baked goods in the last week or two, despite that facts that it’s as hot and humid as ever here. Maybe it has to do with the arrival of September (also one of my favorite months), or the craving for something familiar.

    Lovely, as always, Monet 🙂

  22. Hope

    Monet, I LOVE how that cow actually looks like it’s sniffing the cupcakes and is about to take a bite! They sound delish, too–can’t blame the cow! Have a great week! ♥

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