Banana Nut Cupcakes with Maple Frosting

Banana Nut Cupcakes with Maple Frosting

Tags: Cupcakes

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Ready Time: 90 min
  • Yield: 16 cupcakes

Ingredients

CUPCAKES

  • 1 (14 oz.) package Pillsbury® Banana Flavored Quick Bread & Muffin Mix
  • 1 cup buttermilk
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons Hungry Jack® Original Syrup
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup finely chopped walnuts

FROSTING

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 3 tablespoons Hungry Jack® Original Syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon imitation maple flavor
  • 2 cups powdered sugar
  • 1/4 cup finely chopped walnuts

Preparation Directions

  • 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.
  • 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.
  • 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.
  • TIP To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
  • TIP High Altitude (above 3500 ft.): Line 17 muffin cups with foil or paper baking cups. Add 2 tablespoons flour to dry bread mix. Bake as directed above.

Nutritional Information Per Serving

Serving Size (1 muffin), Calories 300 (Calories from Fat 110), Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 40mg, Sodium 210mg, Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 29g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.