Bananas, French toast and maple syrup? Drool! It?s amazing how you can combine the creamy texture of bananas with the cool smoothness of cream cheese, to create a practically complete breakfast in a cupcake.
In a 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.
In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, beat butter and sugars with electric mixer until light and fluffy. Add eggs, mashed banana and vanilla; mix well. Alternate between adding in flour mixture and sour cream; blend thoroughly. Mix in 3/4 cup candied walnuts. Fill baking cups 2/3 full.
Bake 19-22 minutes or until toothpick inserted into the center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
Maple Cream Cheese Icing
In a large bowl, beat cream cheese and butter until creamy. Add maple extract and confectioners? sugar, one cup at a time, scraping down bottom and sides of bowl as necessary. Beat in maple extract.
To Assemble: Ice cupcakes with Maple Cream Cheese Icing. Sprinkle with remaining candied walnuts.
PLEASE NOTE: If you had an account on the previous version of Wilton.com you will need to reset your password. We apologize for the inconvenience but it necessary to maintain security of the information you have entrusted us with. Our goal is make it easy so you can make it amazing!
Get inspiration and great deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time.