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Banana Walnut French Toast Cupcakes

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.

4.0 Average of 7 ratings

Difficulty: Somewhat Easy
Average of 4 reviews



About 24 cupcakes

Techniques Used


Step 1

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

Step 2

In non-stick 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 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; blend thoroughly. Mix in 3/4 cup candied walnuts. Fill baking cups 2/3 full.

Step 4

Bake 20-25 minutes or until Cake Tester or 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

Icing: In large bowl, beat cream cheese and 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; if desired, decorate with tip 21 zigzags. Top with remaining candied walnuts.