Banana Nut French Toast Cupcakes | 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.
Instead of adding a big pile of frosting keep the frosting flat to showcase the candied walnut on top! Also, some of the candied walnuts may of made their way into the cupcake batter for an extra crunchy surprise!
This recipe was inspired by two of my favorite things. Banana Bread and French Toast! I can remember waking up as a child to the delicious aroma of banana nut bread baking and eagerly waiting for it to be cool enough to eat. I would eat it like toast with a slather of butter!
One thing I love to do with leftover banana nut bread is make French Toast! Who says you have to use white bread to make the most delicious French Toast! It’s a special treat in our house.
I made these delicious cupcakes for a women’s dessert gathering and needless to say they were devoured! I love it when I can share my favorite dessert with others.
For the Candied Walnuts
- 1 cup walnut halves
- 2 tablespoons maple syrup
For the Cupcake Batter
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sour cream
For the Maple Cream Cheese Frosting
- 2 (8 ounce) blocks of cream cheese, softened
- 1 cup unsalted butter, softened
- 1/2 teaspoon maple extract
- 1 (1 pound) bag confectioners' sugar
Preheat oven to 350°. Line muffin pan with 24 paper baking cups.
For the Candied Walnuts:
In a non stick skillet, toast walnuts over low heat, stirring occasionally until fragrant (about 5 minutes). Add maple syrup; stir to coat the nuts. 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.
For the Cupcake Batter:
In a medium bowl, stir and combine the flour, baking soda and salt. To a medium saucepan add the butter, and sugars. On medium low heat, cook until butter is melted. Pour into a large mixing bowl; beat on medium until cooled (about 4-5 minutes). Add the eggs, mashed bananas and vanilla; mix well. Add flour mixture alternately with sour cream. Mix in the remaining chopped candied walnuts. Fill baking cups 2/3 full.
Bake 20 to 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cool completely. Decorate cupcakes with Maple Cream Cheese Frosting and the candied walnut halves.
For the Maple Cream Cheese Frosting:
Beat together the cream cheese and butter until creamy. Add maple extract and confectioners' sugar 1 cup at a time. Continue beating until light and fluffy (about 3 minutes).
NOTE: If the frosting is too thick you may add some water. ONLY add ONE tablespoon at a time.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g
MORE CUPCAKE RECIPES
Sign up for my newsletter and receive a FREE ebook “Top 10 Fudge Recipes from Lady Behind The Curtain” PLUS my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER