Walnut Banana Cupcakes
Taste of Home
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What makes these tender banana cupcakes extra special is the nutmeg, but make sure it's fresh. They're amazingly good; I get request for them all the time. —Rachel Krupp, Perkiomenville, Pennsylvania
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min. + cooling
Ingredients:
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup sour cream
- CREAM CHEESE FROSTING:
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1-3/4 cups confectioners' sugar
- 3 tablespoons chopped walnuts
Directions:
In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add banana and vanilla; mix well. Combine the flour, baking soda, nutmeg and salt; add to creamed mixture alternately with sour cream.
Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small mixing bowl, combine cream cheese and vanilla. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield: 1 dozen.