We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 39, 2000
Los Angeles, California

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.

(50)
(3)
Save and Share
  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 14
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 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 Bake 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 In 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.
  • 1 Heat 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 Bake 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 In 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.

EXPERT TIPS

toggle

Expert Tips

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

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
300
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
),
Cholesterol
40mg
40%;
Sodium
200mg
200%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
30g
30%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.