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Banana-Nut Cupcakes with Maple Frosting

(50)

3 reviews

15 min prep time
1 hr 10 min total time
14 ingredients
16 servings

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

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.

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 300
Calories from Fat: 120

% Daily Value

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.

Comments + Recipe Twists

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