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Walnut Banana Cupcakes

Walnut Banana Cupcakes



PREP: 25 min.
BAKE: 20 min. + cooling
What makes these tender banana cupcakes extra special is the nutmeg,but make sure it’s fresh.I get requests for them all the time;they’re amazingly good.
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　—Rachel Krupp
　　　　　　　　　　　　　　　　　　　　　　　　　　Perkiomenville, Pennsylvania
The Recipe:
　1/4 cup butter, softened
　3/4 cup sugar
　　2 eggs
　1/2 cup mashed ripe banana
　　1 teaspoon vanilla extract
　　1 cup all-purpose flour
　1/2 teaspoon baking soda
　1/2 teaspoon ground nutmeg
　1/4 teaspoon salt
　1/4 cup sour cream
CREAM CHEESE FROSTING:
　　4 ounces cream cheese, softened
　1/2 teaspoon vanilla extract
1-3/4 cups confectioners’ sugar
　　3 tablespoons chopped walnuts
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 half 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. Yield: 1 dozen.
　　　　　　　　　　　　　From the magazine: Taste of Home,Apr/May 2007