Walnut Banana Cupcakes
Experience the perfect balance of sweetness and crunch with these moist Walnut Banana Cupcakes, a delightful treat that combines ripe bananas and toasted walnuts for a flavor-packed bite. Perfectly spiced and tender, these cupcakes are made with pantry staples like all-purpose flour, softened butter, and brown sugar, while mashed bananas add natural sweetness and moisture. The addition of crunchy chopped walnuts enhances the texture, making every bite irresistibly satisfying. With a quick 15-minute prep time and a bake time of just 20 minutes, these easy banana cupcakes are ideal for any occasion—from brunch to dessert. Serve them dusted with powdered sugar for an elegant finish or enjoy plain for a comforting homemade indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 3 pieces Ripe bananas, mashed
- 0.25 cup Whole milk
- 0.75 cup Walnuts, chopped
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, and beat well after each addition. Mix in the vanilla extract.
Stir in the mashed bananas until fully incorporated.
Add half of the dry ingredient mixture to the wet mixture and mix until just combined. Then add the milk and the remaining dry ingredients, mixing until there are no streaks of flour. Do not overmix.
Gently fold in the chopped walnuts with a spatula.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 of the way full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, dust the cooled cupcakes with powdered sugar before serving.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 463.4 g | 169% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 271.2 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 303 mg | 23% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2360 mg | 50% | |
*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.
