Walnut Banana Cupcakes Recipe

4.5 21 26
Walnut Banana Cupcakes Recipe
Walnut Banana Cupcakes Recipe photo by Taste of Home
Publisher Photo

Walnut Banana Cupcakes Recipe

Read Reviews
4.5 21 26
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add banana and vanilla; mix well. Combine the flour, baking soda, nutmeg and salt; add to creamed mixture alternately with sour cream.
Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small mixing bowl, combine cream cheese and vanilla. 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

Nutritional Facts

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

  • 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 small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add banana and vanilla; mix well. Combine the flour, baking soda, nutmeg and salt; add to creamed mixture alternately with sour cream.
  2. Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For frosting, in a small mixing bowl, combine cream cheese and vanilla. 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

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Reviews forWalnut Banana Cupcakes

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MY REVIEW
manga User ID: 4211076 247277
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 User ID: 8223449 218499
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 User ID: 4996696 77492
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 User ID: 4387605 150655
Reviewed Jan. 20, 2010

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

MY REVIEW
kerilyn User ID: 3909527 152185
Reviewed Jan. 19, 2010

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

MY REVIEW
lulabelle67 User ID: 161497 67994
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 User ID: 2821777 166836
Reviewed Jan. 18, 2010

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

MY REVIEW
gbmarble User ID: 4366860 165323
Reviewed Jan. 18, 2010

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

MY REVIEW
macolvin User ID: 3200550 164745
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 User ID: 3325499 208884
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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