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Banana-Nut Cupcakes with Maple Frosting

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By Pillsbury Kitchens
Updated Dec 2, 2005
Bake-Off® Contest 39, 2000
Heather Wight
Los Angeles, California
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$2,000 winner in the 2000 Bake-Off® Contest. Maple pairs beautifully with walnuts, as in these moist banana cupcakes.

Banana-Nut Cupcakes with Maple Frosting

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Ingredients 14
  • Servings 16
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Ingredients

Cupcakes

  • 1 (14-oz.) pkg. Pillsbury™ Banana Quick Bread & Muffin Mix
  • 1 cup buttermilk*
  • 1/4 cup oil
  • 3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1/2 cup finely chopped walnuts

Frosting

  • 4 oz. cream cheese, softened
  • 2 tablespoons butter or margarine, softened
  • 3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon imitation maple flavor
  • 2 cups powdered sugar
  • 1/4 cup finely chopped walnuts

Instructions

  • Step 
    1
    Heat oven to 400°F. Line 16 muffin cups with foil or paper baking cups. In large bowl, combine all cupcake ingredients except walnuts; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into lined muffin cups.
  • Step 
    2
    Bake at 400°F. for 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
  • Step 
    3
    In small bowl, combine all frosting ingredients except powdered sugar and walnuts; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.

Nutrition

300 Calories
13g Total Fat
4g Protein
42g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
300
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
40mg
13%
Sodium
200mg
8%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
30g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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