Ingredients 1 cup chopped walnuts 2 tablespoons maple syrup 2 3/4 cups all purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup (2 sticks) butter, softened 1 cup granulated sugar 3/4 cup firmly packed brown sugar 3 eggs 3 mashed ripe bananas 1 1/2 teaspoons Pure Vanilla Extract, 4 Oz. 3/4 cup sour cream 2 packages (8 oz. each) cream cheese, softened 1/4 teaspoon maple extract 3 cups sifted confectioners' sugar Tools Perfect Results Premium Non-Stick Bar Baking Pan, 12-Cavity Perfect Results Premium Non-Stick Bar Baking Pan, 12-Cavity White Square Cup Standard Baking Cup medium bowl large bowl Scoop-it Measuring Spoons Scoop-it Measuring Cups Toothpick Open Star Cake Decorating Tip 21 Open Star Cake Decorating Tip 21 Silicone Spatula Add Selected to Bag Select All Instructions Click to mark complete - Make Cupcakes. Preheat oven to 350°F. Line muffin pan with paper baking cups. - 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. - 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. - 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. - 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. - To Assemble: Ice cupcakes with Maple Cream Cheese Icing. Sprinkle with remaining candied walnuts.Makes about 24 cupcakes. How To undefined undefined
