I made 4 dozen cupcakes this weekend for Phillip's family Thanksgiving party. The other 3 dozen were not new flavors, so I just took pictures of this new recipe.
Cranberry Maple Walnut Cake
1 yellow cake mix, prepared according to directions
2 Tbsp maple syrup
1/2 cup Craisens
1/2 cup chopped walnuts
Bake according to box directions
1 bag fresh cranberries
2 cups water
1/2 cup sugar
Bring cranberries and water to a boil, add sugar. Simmer until craberries "pop" and are soft. Puree in food processor or blender. If the sauce is too thin, add some cornstarch to thicken.
2 sticks butter, at room temperature
1 pound confectioner's sugar
4 Tbsp maple syrup
Cream butter. Add confectioner's sugar slowly. Add maple syrup. If frosting is too think, thin with a few Tbsp of milk.
I cut a small sone out of the top of the cupcake and filled it with the cranberry sauce, then topped it with the buttercream.
Source: Inspired by Beantown Baker