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Walnut Banana Cupcakes

 Walnut Banana Cupcakes
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
12 ServingsPrep: 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 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.
  • 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

2 of 2

Walnut Banana Cupcakes (continued)

Directions (continued)

  • to cool completely.
  • 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.
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.