Banana Walnut Cupcakes with Cream Cheese Frosting
Sink your teeth into these irresistible Banana Walnut Cupcakes with Cream Cheese Frosting—moist, nutty, and topped with a luscious swirl of creamy decadence. Perfectly spiced with a hint of cinnamon, these cupcakes are packed with the natural sweetness of ripe bananas and the crunch of toasted walnuts, making them a fantastic fusion of flavor and texture. The tangy cream cheese frosting adds a velvety finish, making them an ideal choice for any occasion, from casual family treats to elegant celebrations. With a quick 20-minute prep time and simple, pantry-friendly ingredients, this recipe is as easy as it is indulgent. Whether you're a banana bread enthusiast or simply love homemade desserts, these cupcakes are bound to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Bananas, mashed (about 2 medium-sized)
- 0.5 cups Walnuts, chopped
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 0.5 cups Butter, softened (for frosting)
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Fold in the mashed bananas until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the chopped walnuts.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, mixing until fully blended and fluffy. Stir in the vanilla extract.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spoon.
Garnish with additional chopped walnuts, if desired. Serve and enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 39.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
