Walnutbananacupcakes Recipes
BANANA WALNUT CUPCAKES WITH CREAM CHEESE FROSTING
Stated by several as the best thing I have ever baked... these are soooo good, and the frosting is the best cream cheese frosting I have come across yet.
Provided by missyqh
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts.
- Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes.
- Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.
BANANA NUT CUPCAKES
These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 cupcakes.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 153 calories, Fat 6g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA CUPCAKES
This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.
Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
WALNUT BANANA CUPCAKES
"What makes these tender banana cupcakes extra special is the nutmeg, but make sure it's fresh. I get requests for them all the time; they're amazingly good." From Taste of Home submitted by Rachel Krupp.
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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 have 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.
Nutrition Facts : Calories 263.1, Fat 10.3, SaturatedFat 5.5, Cholesterol 57.9, Sodium 170.8, Carbohydrate 40.2, Fiber 0.6, Sugar 30.6, Protein 3.4
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