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Banana-Nut Cupcakes with Maple Frosting

Name: Banana-Nut Cupcakes with Maple Frosting
Prep time: 15 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 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; 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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Prep 15 min
Total 1 hr 10 min
Ingredients 14
Servings 16

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$2,000 winner in the 2000 Bake-Off® Contest. Maple pairs beautifully with walnuts, as in these moist banana cupcakes.

By Pillsbury Kitchens

Updated Dec 2, 2005

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.

Tips from the Pillsbury Kitchens

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

Nutrition Information

300 Calories, 13g Total Fat, 4g Protein, 42g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 300

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 4g; 20%

Cholesterol: 40mg; 13%

Sodium: 200mg; 8%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 1g; 4%

Sugars: 30g

Protein: 4g

% 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.