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Walnut Banana Cupcakes Recipe
Walnut Banana Cupcakes Recipe photo by Taste of Home
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Walnut Banana Cupcakes Recipe

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4.5 21 26
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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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

1 each: 265 calories, 10g fat (5g saturated fat), 59mg cholesterol, 182mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 4g protein

Directions

  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.
Originally published as Walnut Banana Cupcakes in Taste of Home April/May 2007, p29


Reviews for Walnut Banana Cupcakes

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
manga
Reviewed Apr. 19, 2016

"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."

MY REVIEW
stephenthomas
Reviewed Jan. 21, 2015

"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!"

MY REVIEW
hamwich424
Reviewed Aug. 30, 2011

"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."

MY REVIEW
mailgirl385
Reviewed Jan. 20, 2010

"The Nutmeg overwhelmed the banana taste. Moist and light."

MY REVIEW
kerilyn
Reviewed Jan. 19, 2010

"Great recipe to add to my cupcake book..."

MY REVIEW
lulabelle67
Reviewed Jan. 18, 2010

"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."

MY REVIEW
Shrimpcake
Reviewed Jan. 18, 2010

"Yjese cupcakes were easy to make and tasty as well. The icing was really good!"

MY REVIEW
gbmarble
Reviewed Jan. 18, 2010

"Didn't even get these frosted- loved them"

MY REVIEW
macolvin
Reviewed Jan. 18, 2010

"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."

MY REVIEW
josiezanker
Reviewed Jan. 18, 2010

"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."

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