Walnut Banana Cupcakes Recipes

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.

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.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
• Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

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.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

Steps:

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