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Walnut Banana Cupcakes

  • 12servings
  • 25minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cupcake Batter

  2. 1/4 cup butter , softened

  3. 3/4 cup sugar

  4. 2 egg s

  5. 1/2 cup mashed ripe banana

  6. 1 teaspoon vanilla extract

  7. 1 cup all-purpose flour

  8. 1/2 teaspoon baking soda

  9. 1/2 teaspoon ground nutmeg

  10. 1/4 teaspoon salt

  11. 1/4 cup sour cream

  12. CREAM CHEESE FROSTING:

  13. 3 tablespoons chopped walnut s Cream Cheese Frosting

  14. 4 ounces cream cheese, softened

  15. 1/2 teaspoon vanilla extract

  16. 1 

  17. 3/4 cups confectioners' sugar

  18. 3 tablespoons chopped walnut s

Instructions Jump to Ingredients ↑

  1. Directions for cupcake batter 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. Directions for Cream Cheese Frosting 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.

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