Banana-Nut Cupcakes with Maple Frosting

$2,000 winner in the 2000 Bake-Off® Contest. Maple pairs beautifully with walnuts, as in these moist banana cupcakes.

PillsburyRecipe by Pillsbury

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15 minutes

1 hour 10 minutes

16 cupcakes



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Nutrition Info

  • 1 Cupcake
  • 300
  • 13g
    (Saturated Fat 4g)
  • 40mg
  • 200mg
  • 42g
    (Dietary Fiber 1g, Sugars 30g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 2 1/2
  • 2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    Line 17 muffin cups with foil or paper baking cups. Add 2 tablespoons flour to dry mix. Bake as directed above.

  • *To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

Ingredients

  • Cupcakes
  • 1  (14-oz.) pkg. Pillsbury® Banana Quick Bread & Muffin Mix
  • 1  cup buttermilk*
  • 1/4  cup oil
  • 3  tablespoons Hungry Jack® Microwave Ready Regular Syrup
  • 1/2  teaspoon vanilla
  • 2  eggs
  • 1/2  cup finely chopped walnuts
  • Frosting
  • 4  oz. cream cheese, softened
  • 2  tablespoons butter or margarine, softened
  • 3  tablespoons Hungry Jack® Microwave Ready Regular Syrup
  • 1/2  teaspoon vanilla
  • 1/2  teaspoon imitation maple flavor
  • 2  cups powdered sugar
  • 1/4  cup finely chopped walnuts

Directions

  1. 1Heat oven to 400°F. Line 16 muffin cups with foil or paper baking cups. In large bowl, combine all cupcake ingredients except walnuts; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into lined muffin cups.
  2. 2Bake at 400°F. for 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
  3. 3In small bowl, combine all frosting ingredients except powdered sugar and walnuts; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.

Categories: Course, Desserts, Cakes

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