Banana Walnut French Toast Cupcakes Recipe

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.
Makes: Makes about 24 cupcakes.

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Step 1

Banana Walnut French Toast Cupcakes

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

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.

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2-3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

3 eggs

3 cups sifted confectioners' sugar

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