Banana Walnut Cupcakes With Cream Cheese Frosting Food

WALNUT BANANA CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in banana and vanilla. Combine the flour, baking soda, nutmeg and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. , Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.

BANANA NUT CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350°
• Take eggs out of the fridge and let stand at room temperature for 30 minutes.
• Grease and flour cupcake tins or use cupcake liners.

GINA'S BANANA CUPCAKES

Steps:

• Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
• Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
• Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

BANANA NUT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking soda, baking powder, and salt together in a bowl.
• Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
• Spread frosting over cupcakes.

BANANA WALNUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts.
• Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes.
• Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.

BANANA CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
• CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
• Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
• In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
• Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
• FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
• Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!