To shake things up a bit, I thought I’d attempt making cupcakes without using my favourite ingredient of chocolate. So I came across this Martha Stewart recipe and whipped up these beautiful walnut and cinnamon cupcakes with maple syrup buttercream and candied walnuts. And they were yummy! The cupcake is quite light meaning you can go back for more, has a hint of spice through the use of cinnamon, and has a lovely buttercream which adds the right amount of sweetness. If your buttercream is a bit runny and starts going over the sides of the cupcakes, like mine initially did, set it aside for a while to make it easier to work with.