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Moist Banana Walnut Cupcakes with Cream Cheese Frosting

A close-up of a freshly baked banana walnut cupcake topped with thick cream cheese frosting and chopped walnuts.
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Make bakery style banana walnut cupcakes from scratch using ripe bananas for maximum moisture. This recipe yields perfectly spiced, tender treats topped with classic cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/4 cup sour cream or buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts, lightly toasted
  • For Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the mashed bananas and vanilla extract until just combined.
  6. Alternate adding the dry ingredient mixture and the sour cream (or buttermilk) to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the chopped walnuts.
  8. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Mix in the vanilla extract.
  11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top.

Notes

  • Use very ripe, spotty bananas for the best flavor and moisture in your banana walnut cupcakes.
  • Toasting the walnuts briefly in a dry skillet before adding them deepens their flavor.
  • For a bakery style look, use a piping bag and star tip to apply the frosting.
  • If you prefer a less tangy frosting, substitute 1/4 cup of the cream cheese with an equal amount of heavy cream.

Nutrition

Find it online: https://hearthbite.com/banana-walnut-cupcakes-recipe/