Banana Walnut French Toast Cupcakes Zoom

Banana Walnut French Toast Cupcakes Recipe

Wake up your taste buds with a breakfast-inspired flavor combo that's welcome all day long. Hearty maple syrup, sweet bananas and crunchy candied walnuts combine with rich cream cheese icing for the cupcake of your dreams.
Makes: 24 cupcakes
Skill Level:

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Step 1

Make Cupcakes. Preheat oven to 350°F. Line muffin pan with paper baking cups.

Step 2

In nonstick skillet, toast walnuts over low heat, stirring occasionally until fragrant, about 5 minutes. Add maple syrup; stir to coat nuts. Continue cooking and stirring until bottom of pan is nearly dry, about 2 minutes. Remove nuts from pan; cool completely.

Step 3

In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, beat 1/2 cup of butter and sugars with electric mixer until light and fluffy. Add eggs, mashed banana and vanilla; mix well. Add flour mixture alternately with sour cream; beat thoroughly. Mix in 3/4 cup candied walnuts. Fill baking cups 2/3 full.

Step 4

Bake 19-22 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

Step 5

Make icing. In large bowl, beat cream cheese and 1/2 cup butter until creamy. Add maple extract and confectioners’ sugar, 1 cup at a time, scraping down bottom and sides of bowl as necessary. Beat in maple extract.

Step 6

To Assemble: Ice cupcakes with Maple Cream Cheese Icing. Sprinkle with remaining candied walnuts.

Makes about 24 cupcakes.

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chopped walnuts

1 cup chopped walnuts

maple syrup

2 tablespoons maple syrup

all purpose flour

2 3/4 cups all purpose flour

baking soda

1 1/2 teaspoons baking soda


1/4 teaspoon salt

butter, softened

1 cup (2 sticks) butter, softened (divided)

granulated sugar

1 cup granulated sugar

firmly packed brown sugar

3/4 cup firmly packed brown sugar


3 eggs

mashed ripe bananas

3 mashed ripe bananas (about 1 1/4 cups)

sour cream

3/4 cup sour cream

cream cheese, softened

2 packages (8 oz. each) cream cheese, softened

maple extract

1/4 teaspoon maple extract

sifted confectioners' sugar

3 cups sifted confectioners' sugar




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In Stock (ships in 1-2 business days)


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medium bowl

medium bowl

large bowl

large bowl



The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

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Banana Walnut French Toast Cupcakes is rated 4.8 out of 5 by 4.
Rated 4 out of 5 by from These are good, but add a few more drops of maple extract than required. I added the required amount at first, then added the sugar. The flavor wasn't quite there, so I added 2-3 drops more and mixed. Made the difference. I like cinnamon on my french toast, so I dusted the top after they were frosted. Yum!
Date published: 2013-02-09
Rated 5 out of 5 by from These cupcakes are the best I have made in a long time. I made 18 cupcakes and a 6" (one layer cake). Froze the cake and gave away most of the cupcakes and decided we had to finish that little 6" cake. I made half of the icing and it was plenty with some leftover. The walnuts toasted and browned in maple syrup is brilliant, these are a great snack by themselves and make a crisp toasted nut inside the cupcake. I will be making these again and again!
Date published: 2013-02-24
Rated 5 out of 5 by from I thought I would try this out cause I love French Toast, Bananas & walnuts. This is Awesome. Moist & delicious!!!
Date published: 2013-02-08
Rated 5 out of 5 by from These are absolutely wonderful. So delicious! Loved them!
Date published: 2014-03-04
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