Best 7 Banana Walnut Cupcakes With Cream Cheese Frosting Recipes

BANANA NUT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.

BANANA CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F. Line two muffins pans with paper cups.
• In a small bowl, combine the mashed bananas with the lemon juice. Set aside.
• In a separate large bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes, then beat in the eggs one at a time, beating between each addition.
• Beat in the vanilla extract.
• Beat in the flour mixture alternately with the buttermilk.
• Fold in the mashed bananas then portion out the batter into the muffin cups so that they are 3/4 full. (This recipe yields about 30 cupcakes.)
• Bake the cupcakes for 18 to 22 minutes until a toothpick inserted comes out clean.
• Remove the cupcakes from the oven and set them aside to cool while you make the frosting.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
• Add the butter and beat until smooth, scraping down the sides as needed.
• Sift the confectioners' sugar into the bowl, then add the vanilla extract and beat until light and fluffy, about 2 minutes.
• Slather the frosting atop the completely cooled cupcakes and top with dried banana chips (optional). (See Kelly's Note.)
• If you prefer to pipe the frosting, chill it in the fridge for at least 20 minutes before transferring it to a piping bag or sealed plastic bag fitted with your choice of piping tip.

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 WALNUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts.
• Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes.
• Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking soda, baking powder, and salt together in a bowl.
• Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
• Spread frosting over cupcakes.