Best 8 Banana Nut Cupcakes Recipes

WALNUT BANANA CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in banana and vanilla. Combine the flour, baking soda, nutmeg and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. , Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.

GINA'S BANANA CUPCAKES

Steps:

• Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
• Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
• Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

MOIST BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

BANANA NUTELLA CUPCAKES

Steps:

• Banana-Hazelnut Praline: Line a baking sheet with parchment paper. Set aside.
• In a large heavy skillet over medium heat, toast the hazelnuts until fragrant, about 4 minutes. Immediately remove from the pan onto a dish; wipe the pan clean with a dry towel.
• Place the water, granulated sugar and corn syrup in the pan, stir to combine, and return to the stove. Increase the heat to medium-high. Cook without stirring until the sugar begins to turn a golden caramel.
• Immediately turn the heat to low and add the hazelnuts, banana chips and salt, and stir to coat.
• Spread the praline on the parchment-lined baking sheet to cool. When cool, break the praline into pieces with your hands, or pulse into small pieces in a food processor.
• Banana Cake:
• Preheat the oven to 350 degrees F. Line cupcake pans with 24 baking cups.
• In a stand mixer with the paddle attachment, combine the bananas, granulated sugar and brown sugar and mix on medium-low until well-combined, about 1 minute.
• With the mixer running, slowly pour in the oil and vanilla. Continue mixing until combined. Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the inside of the bowl, making sure everything is fully incorporated. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg and add to the batter. Reattach the bowl and paddle to the mixer and mix on medium until just combined, then add the eggs and continue mixing until the batter is smooth, about 10 to 20 seconds. Remove the bowl and paddle from the mixer and, once again, use the paddle to scrape the bottom and sides of the bowl, ensuring that everything is well-mixed.
• Scoop the batter into the prepared baking cups, filling them 2/3 of the way.
• Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through. The cupcakes are done once the centers spring back when you touch them.
• Remove the cupcakes from the oven and let cool completely while you make the buttercream.
• Nutella Buttercream:
• For French Buttercream (recommended): Prepare the recipe as directed below. Once the butter is added, add the Nutella and cocoa powder and mix on high to combine.
• Assembly:
• Fill a pastry bag fitted with a fluted tip with the Nutella buttercream and pipe onto each banana cupcake.
• Place pieces of banana-hazelnut praline on the top of each cupcake.
• Shortcut:
• Skip the praline. If you still want a crunchy top, you can sprinkle some crushed banana chips, roasted hazelnuts or a mixture of the two on top.
• This is it: the star of the show, the main event, the most important part of our cupcakes - buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along and execute these directions! C'est serieux! Now let's do this!
• In a heavy nonreactive saucepan, add water, sugar, corn syrup and cream of tartar. The last two help keep the sugar from crystallizing. (Candy thermometer is nonnegotiable!)
• Put the pan on high heat. It's going to be there for a while. Be patient and keep your eye on it. Don't go walking away and watch TV or something.
• Put yolks and egg in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to the "ribbon stage." You can't overwhip!
• Wait on the sugar - you're looking for 235 degrees F, aka "soft-ball stage." When it happens, be ready to move quickly. Turn off the mixer and add xanthan gum, then turn back on to medium speed. Remove the thermometer from hot sugar. Lift pan with two hands.
• Rest the lip of the saucepan on the edge of the mixer bowl. Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don't go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
• Once sugar is all in, turn the mixer to high. Beat til cool. Gauge this by putting the inside of your wrist on the outside of the bowl. It's more accurate than your hands.
• Switch out the whisk for the paddle. Next we're adding the butter. It's too heavy for the whisk and you'll end up breaking your stand mixer if you stay with the whisk.
• Start cutting the butter into thin pieces - you could shave it with a cheese slicer if you'd like. Add butter piece by piece - pain in the derriere, yes, but we're making an emulsion.
• See, if you dump all the butter in at once, the butter and eggs will never combine properly and you'll have a "broken" buttercream. You'll be able to identify this easily - it'll be a chunky, watery, hot mess.
• If your buttercream does break, you can fix it! Turn to medium-high, then add a little more butter, piece by piece, til fixed. Or try adding a little guar gum! This is very strong, so only add a pinch and beat for a minute, then check.
• Once your butter is added, turn the mixer to medium-high to add some air - 10 or 20 seconds at most. Quelle magnifique! It should be fluffy and make you want to eat it with your fingers.
• Once you have your base, there are so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! (OK; maybe not ham. Party pooper.)
• Congratulations! You did it! You made French buttercream!

MARI'S BANANA CUPCAKES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
• Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For cupcakes:
• Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
• Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
• Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
• For frosting:
• Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.