Banana Walnut French Toast Cupcakes Recipe
Additional Information
Step 1
Make Cupcakes. Preheat oven to 350°F. Line muffin pan with paper baking cups.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
To Assemble: Ice cupcakes with Maple Cream Cheese Icing. Sprinkle with remaining candied walnuts.
Makes about 24 cupcakes.
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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 (divided)
1 cup granulated sugar
3/4 cup firmly packed brown sugar
3 eggs
3 mashed ripe bananas (about 1 1/4 cups)
3/4 cup sour cream
2 packages (8 oz. each) cream cheese, softened
1/4 teaspoon maple extract
3 cups sifted confectioners' sugar
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The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!