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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
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 265 calories, 10 g fat (5 g saturated fat), 59 mg cholesterol, 182 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Walnut Banana Cupcakes in Taste of Home April/May 2007, p29
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Reviewed on Aug. 30, 2011 by hamwich424
Very easy to make and very delicious! I doubled the batch, which worked out well considering that half of the cupcakes were gone in less than 24 hours.
Reviewed on Jan. 20, 2010 by mailgirl385
The Nutmeg overwhelmed the banana taste. Moist and light.
Reviewed on Jan. 19, 2010 by kerilyn
Great recipe to add to my cupcake book...
Reviewed on Jan. 18, 2010 by lulabelle67
These cupcakes were awesome! They have a great banana flavor and are very moist. The only problem with this recipe is that it only makes a dozen. I will definitely double the recipe the next time I make them. They were devoured by my family as soon as they were cool enough to eat.
Reviewed on Jan. 18, 2010 by Shrimpcake
Yjese cupcakes were easy to make and tasty as well. The icing was really good!
Reviewed on Jan. 18, 2010 by gbmarble
Didn't even get these frosted- loved them
Reviewed on Jan. 18, 2010 by macolvin
Excellent. I doubled ingredients and baked in bundt pan and served at our pinochle party. It got rave reviews amd requests for the recipe from everyone.
Reviewed on Jan. 18, 2010 by josiezanker
It was an okay recipe. The cupcakes were moist, but I didn't think it had enough banana flavor. Definitely need to add 1/4 cup at least of more banana. Not sure I will make it again.
Reviewed on Jan. 18, 2010 by Lori C
I used an 8x8 cake pan instead of cupcakes. Moist and tasty...will definately use this again and again.
Reviewed on Jan. 14, 2010 by Sascha18
I thought this recipe was amazing! Instead of a half teaspoon of nutmeg I did a fourth teaspoon of cinammon and about an eighth teaspoon of nutmeg. I also did about two-third cups of mashed banana which was about the same as one and a half average size bananas. The cream cheese I had for the frosting wasn't completely softened so I added about a tablespoon or two of milk and it was as smooth as can be :)
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