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Banana-Nut Cupcakes with Maple Frosting

(50)
  3 reviews
  • 15 min prep time
  • 1 hr 10 min total time
  • 14 ingredients
  • 16 servings
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$2,000 winner in the 2000 Bake-Off® Contest. Maple pairs beautifully with walnuts, as in these moist banana cupcakes.

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

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
300
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
40mg
13%
Sodium
200mg
8%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
30g
30%
Protein
4g
4%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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