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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
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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 Jan. 11, 2010 by maggieaw
I made this recipe after getting it in my email as cupcake of the week. Its first cupcake of the week- Ive made. These are good but I didnt think they are anything special- I like the other readers ideas of adding things such as mini chocolate chips and walnuts to the batter. I wanted to make them exactly as recipe called for this first time. (the sour cream and nutmeg were the reason I tried this recipe)
Reviewed on Jan. 11, 2010 by suzieqstreasure
My husband and son thought these were great. I didn't like the 1/2 teaspoon of grated nutmeg, too strong for me, but I would make them with less nutmeg.
Reviewed on Jan. 11, 2010 by tkarinas
These cupcakes are very very tasty and my family absolutely loves them. I'll be making this recipe many more times, and keeping the recipe.
Reviewed on Sep. 06, 2009 by misscamaro88
BRILLIANT! I LOVE this recipe - I also added a teaspoon of cinnamon, and substituted one half-cup of the all-purpose flour with whole-wheat flour. The chocolate chips I threw in there weren't a bad idea, either!
Reviewed on Aug. 05, 2009 by budz mom
RE: Banana walnut cupcakes: I made a triple batch of these last night because I had bananas I had to use up.They wee very good.I used 1 1/2 tsp of FRESH ground nutmeg which I think was a bit too much (I grate my own via a microplane grater-it is just superior to regular nutmeg) and I used a little extra banana to make them moist. My boys loved them, they had a great flavor and were incredibly moist. Loved the frosting too!! They (all 36 cupcakes) are gone as I type!! Thanks for a great recipe!!
Reviewed on Aug. 03, 2009 by Margie Angle
I made the walnut banana cupcakes this past weekend but added a little more banana for extra moistness and substituted whole wheat flour. Marvelous!
Reviewed on Aug. 03, 2009 by audster
these cupcakes were a hit, everyone loved them, I used pecans instead of walnuts.
Reviewed on Jul. 29, 2009 by Georgia Ballas
Re: Walnut Banana CupcakesThese are so great! My husband just loved them. He made a special trip to go get me bananas so I could make them.The only thing I did different was added walnuts to the batter.Thank you for sharing!GG
Re: Walnut Banana Cupcakes
These are so great! My husband just loved them. He made a special trip to go get me bananas so I could make them.The only thing I did different was added walnuts to the batter.
Thank you for sharing!
GG
Reviewed on Apr. 10, 2008 by Char63
Rachel... you just made my day. I bake cupcakes every week for my hubby. This morning before he left for work, he specifically requested banana walnut cupcakes. I figured I would spend most of the morning looking for a recipe. Took 5 minutes. I'm going to double, because 12 won't last three days let alone a week. Thank you, thank you, thank you.
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