Lady Behind The Curtain - 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.

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 eggs

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.

Lady Behind The Curtain - Banana Nut French Toast Cupcakes

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Banana Nut French Toast Cupcakes — 24 Comments

  1. Oh wow! Those look so amazing. I am not a big french toast fan, because I always end up with bread that is a bit soggy in the middle. Lol. These, however, I think I can manage!

  2. Oh. my. goodness. These look AMAZING! Love the presentation too! I’ll bet these were absolutely delicious!!!

    I hope you will come share these yummy looking breakfast treats at my link party, the FESTIVE FRIDAY FIESTA! (Ole! Haha!) It is open now through Sunday at 8pm ET.

    Here is the link if you’re interested….

    Thanks so much for sharing these! Hope you have a GREAT Easter Weekend!!!

  3. Hi Sheryl,
    What an elegant cupcake, this looks so good! Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  4. Hello Sheryl,

    Hope your doing well. I just had one question, in case i do not want to you butter and instead want to replace the same with Oil, then what should be the measurement. For instance , for the banana cupcakes above you’ve mentioned 1 cup butter so if i want to replace that the same with oil will it be 1 cup oil.
    Also , if i want to use a whipped cream frosting (already sweetened, which is easily available in the market for me) instead of the butter cream, can i do the same by just replacing the butter with whipped cream. Would all the other ingredients remain the same.
    Kindly Advice

    • Hi Karen,
      I’m not sure what adding oil in place of butter would do to the texture. I think it would be fine. All you can do is try. Yes, I would substitute equal amounts of oil for the butter. The frosting is your choice.

  5. I just have a question in the recipe it calls for 3-eggs, but then in the directions it says to add egg, mashed banana, vanilla, etc…So i guess what I’m asking is it 1 or 3 eggs? Thanks so much can’t wait to try, for a church dinner look amazing.

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