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.