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.

  • 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
  • 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.
  • 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.
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