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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
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    1 dozen


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large 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
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar
  • 3 tablespoons chopped walnuts


  • 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack 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.
Nutrition Facts
1 each: 265 calories, 10g fat (5g saturated fat), 59mg cholesterol, 182mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 4g protein.

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Average Rating:
  • meaganteal
    Nov 29, 2017

    Great, moist cupcakes. I did increase the bananas to 1 cup, and added some cinnamon to the mashed bananas. Very good!!

  • manga
    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.

  • stephenthomas
    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!

  • hamwich424
    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.

  • mailgirl385
    Jan 20, 2010

    The Nutmeg overwhelmed the banana taste. Moist and light.

  • kerilyn
    Jan 19, 2010

    Great recipe to add to my cupcake book...

  • lulabelle67
    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.

  • Shrimpcake
    Jan 18, 2010

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

  • gbmarble
    Jan 18, 2010

    Didn't even get these frosted- loved them

  • macolvin
    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.