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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Servings 16

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( 69 ) Ratings

69 Ratings

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Bake-Off® Contest 39, 2000

Heather Wight

Los Angeles, California

ingredients 14
Prep Time 15 min
Total Time 1 hr 10 min

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

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Directions

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.