This cupcake offers a nice banana bread flavor with a slight touch of maple, topped with a delicious maple cream cheese frosting and a candied walnut. The flavors of breakfast that can be enjoyed anytime! The perfect BRUNCH cupcake.
Banana Nut French Toast Cupcake Recipe (makes 24)
1 cup walnuts, divided
2 tablespoons maple syrup
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
3/4 cup brown sugar, packed
3 ripe bananas, mashed (about 1-1/4 cups)
1-1/2 teaspoons vanilla extract
3/4 cup sour cream
1 recipe Maple Cream Cheese Frosting (below)
Preheat oven to 350 degrees. Line muffin pan with paper baking cups.
In a non-stick skillet, toast walnuts over low heat, stirring occasionally until fragrant, about 5 minutes. Add maple syrup; stir to coat nut. Continue cooking and stirring until bottom of pan is nearly dry, about 2 minutes. Remove nuts from pan; cool completely. Set aside enough walnut halves to top each cupcake. Chop the remaining walnuts.
In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, beat butter and sugars until light and fluffy. Add eggs, mashed bananas and vanilla; mix well. Add flour mixture alternately with sour cream. Mix in 3/4 cup chopped candied walnuts. Fill baking cups 2/3 full.
Bake 20 to 25 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling rack 5 minutes. Remove to cool completely. Decorate cupcakes with Maple Cream Cheese Frosting and the remaining candied walnut halves. This recipe is from the Wilton cupcakes cookbook.
Maple Cream Cheese Frosting Recipe
2 – 8 ounce cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon maple extract
3 cups confectioners’ sugar
Beat together the cream cheese and butter until creamy. Add maple extract and confectioners’ sugar 1 cup at a time. This recipe is from the Wilton cupcakes cookbook.
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