Walnut Banana Cupcakes Recipe
By: Rachel Krupp, Perkiomenville, Pennsylvania
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1/4 cup butter, softened
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3/4 cup sugar
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2 eggs
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1/2 cup mashed ripe banana
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/4 cup sour cream
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CREAM CHEESE FROSTING:
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4 ounces cream cheese, softened
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1/2 teaspoon vanilla extract
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1-3/4 cups confectioners' sugar
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3 tablespoons chopped walnuts
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In a large bowl,
cream butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Beat in banana and vanilla. Combine
the flour, baking soda, nutmeg and salt; gradually add to creamed
mixture alternately with sour cream, mixing well after each addition.
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Fill
paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack to cool completely.
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For frosting,
in a small bowl, beat cream cheese and vanilla until smooth. Gradually
beat in confectioners' sugar. Frost cupcakes; sprinkle with walnuts.
Store in the refrigerator.
Yield: 1 dozen
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