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


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.


How To