Walnut Banana Cupcakes Recipe
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
- 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
- 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in banana and vanilla. Combine the flour, baking soda, nutmeg and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition.
- 2. Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 3. For frosting, in a small bowl, beat cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield: 1 dozen.
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.
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