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. MORE+ LESS-

By Pillsbury Kitchens

Updated December 2, 2005

Bake-Off® Contest 39, 2000

Heather Wight

Los Angeles, California

Ingredients

(14-oz.) pkg. Pillsbury™ Banana Quick Bread & Muffin Mix

cup buttermilk*

1/4

cup oil

tablespoons Hungry Jack® Microwave Ready Regular Syrup

1/2

teaspoon vanilla

eggs

1/2

cup finely chopped walnuts

oz. cream cheese, softened

tablespoons butter or margarine, softened

tablespoons Hungry Jack® Microwave Ready Regular Syrup

1/2

teaspoon vanilla

1/2

teaspoon imitation maple flavor

cups powdered sugar

1/4

cup finely chopped walnuts

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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.