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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.


Difficulty: Somewhat Easy



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.