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Banana Nut Cupcakes With Maple Frosting 

Prep time: 20 min
Cook Time: 20 min
Yield: 16 cupcakes

Ingredients:

CUPCAKES
1 (14 oz.)package Pillsbury® Banana Quick Bread
1cup buttermilk
1/4cup Crisco® Pure Vegetable Oil
3tablespoons Hungry Jack® Microwave Ready Regular Syrup
1/2teaspoon vanilla extract
2 large eggs
1/2cup finely chopped walnuts
FROSTING
4ounces cream cheese, softened
2tablespoons butter, softened
3tablespoons Hungry Jack® Microwave Ready Regular Syrup
1/2teaspoon vanilla extract
1/2teaspoon imitation maple flavor
2cups powdered sugar
1/4cup finely chopped walnuts

Preparation Directions:

1.HEAT oven to 400°F. Line 16 muffin cups with foil or paper baking cups. Combine all cupcake ingredients except walnuts in large bowl; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into prepared muffin cups.
2.BAKE 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.
3.COMBINE all frosting ingredients except powdered sugar and walnuts in small bowl; 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.
TIPTo substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
 High Altitude (above 3500 ft.):
1.LINE 17 muffin cups with foil or paper baking cups. Add 2 tablespoons flour to dry bread mix. Bake as directed above.