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.

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  • 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

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Expert Tips

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

Nutritional information

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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.