WALNUT BANANA CUPCAKES
"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." From Taste of Home submitted by Rachel Krupp.
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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 have 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.
Nutrition Facts : Calories 263.1, Fat 10.3, SaturatedFat 5.5, Cholesterol 57.9, Sodium 170.8, Carbohydrate 40.2, Fiber 0.6, Sugar 30.6, Protein 3.4
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