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Banana Walnut French Toast Cupcakes

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.
  • Amount24 cupcakes

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

  • 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

  • Silicone Spatula

Instructions

Click to mark complete

  1. Make Cupcakes. Preheat oven to 350°F. Line muffin pan with paper baking cups.
  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.
  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.
  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.
  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.
  6. To Assemble: Ice cupcakes with Maple Cream Cheese Icing. Sprinkle with remaining candied walnuts.

    Makes about 24 cupcakes.

Notes

How To

  • How to Pipe a Zig Zag

    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!

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