Banana Walnut Cupcakes
We usually always have some bananas on hand, and I love baking with them! It just brings such a flavorful sweetness to anything! And since I'm not much of a sugar girl, if I do bake, it's usually always with fruit! These Banana Walnut Cupcakes were moist, those toasted walnuts brought some texture and depth, and that cream cheese frosting was the perfect amount of rich and tangy to top it all off! These were so balanced! And while they are a cupcake, they felt more like a rustic yet luxurious muffin which is exactly the vibe I was going for! My kids loved these!
Equipment
Ingredients
- 4 Ripe Bananas
- 2 Eggs room temperature
- 2 cups Flour + 2 tbsp
- ¾ cup Walnuts roughly chopped, divided
- ¾ cup Brown Sugar
- ½ cup Salted Butter
- ¼ cup Granulated Sugar
- 1 tbsp Sour Cream
- 2 tsp Vanilla
- 1 ¼ tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp Baking Powder
- ¼ tsp Salt
- ¼ tsp Nutmeg
- Cream Cheese Frosting - try my recipe!
Instructions
To make the batter:
- Preheat the oven to 350℉, then in a large mixing bowl, start mashing up your bananas.
- Next, melt the butter in a small dish and allow it to cool for a bit.
- While it's cooling add the sugars to the bowl with the banana, the vanilla, sour cream, room temperature eggs, then the cooled butter. Whisk until smooth.
- In another large bowl, add the flour, baking soda and powder, salt, nutmeg, and cinnamon. Whisk to combine.
- Gradually combine the two mixtures, whisking until smooth but not overmixing!
To toast the walnuts:
- Chop the walnuts roughly then add to a small skillet and toast for 3-5 minutes on medium heat, stirring occasionally so they don't burn.
- Set aside to cool for a few minutes, then stir some into the banana cupcake batter, reserving some for garnish.
To bake the banana walnut cupcakes:
- Get out two muffin pans and line with cupcake liners. This step is optional but recommended! If you don't use liners, make sure to lightly grease the pan!
- Fill the cups up 3/4 of the way full.
- Bake until golden brown and springy to the touch, 18-20 minutes.
- Allow cupcakes to cool for 10 minutes before moving to a cooling rack to cool completely.
To serve:
- Once cooled completely, top the banana walnut cupcakes with cream cheese frosting and reserved toasted walnuts! Enjoy!
Nutrition
Serving: 1cupcakeCalories: 295kcalCarbohydrates: 39gProtein: 3.5gFat: 3gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 214mgPotassium: 155mgFiber: 1gSugar: 25gVitamin A: 395IUVitamin C: 2.5mgCalcium: 42mgIron: 1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
