Walnut Banana Cupcakes Recipe
- 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.
Reviews for Walnut Banana Cupcakes
"I did not think they were anything special.. I added 2 bananas. I didn't think 1/2 cup would have been enough of a banana flavor. They were moist but bland. Nothing exceptional."
"I made these recently for a coworker of mine and she absolutely loved them! So much in fact that she passed the positive report on to another coworker of mine who has now requested a batch of 25 for this weekend!"
"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."
"The Nutmeg overwhelmed the banana taste. Moist and light."
"Great recipe to add to my cupcake book..."
"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."
"Yjese cupcakes were easy to make and tasty as well. The icing was really good!"
"Didn't even get these frosted- loved them"
"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."
"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."
"I used an 8x8 cake pan instead of cupcakes. Moist and tasty...will definately use this again and again."
"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 :)"
"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)"
"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."
"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."
"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!"
"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!!"
"I made the walnut banana cupcakes this past weekend but added a little more banana for extra moistness and substituted whole wheat flour. Marvelous!"
"these cupcakes were a hit, everyone loved them, I used pecans instead of walnuts."
"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"
" 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."