Wilton Banana Walnut French Toast CupcakesBack to category
Wilton Banana Walnut French Toast Cupcakes
So many flavors -- one delicious treat!
- Time:2 hours
Preheat oven to 350°F. Line muffin pan with paper baking cups.
In a nonstick skillet, toast one cup chopped walnuts over low heat, stirring occasionally until fragrant; about 5 minutes. Add 2 tablespoons maple syrup; stir to coat nuts. Continue cooking and stirring until bottom of pan is nearly dry, about 2 minutes. Remove nuts from pan; cool completely.
In a medium bowl, combine 2-3/4 cups all-purpose flour, 1-1/2 teaspoons baking soda and 1/4 teaspoon salt; set aside. In a large bowl, beat 2 sticks softened butter, 1 cup granulated sugar and 3/4 cup firmly packed brown sugar with electric mixer until light and fluffy. Add three eggs, 1-1/4 cup ripe mashed banana and 1-1/2 teaspoons vanilla extract; mix well. Alternate between adding in flour mixture and 3/4 cup sour cream; blend thoroughly. Mix in 3/4 cup candied walnuts. Fill baking cups 2/3 full.
Bake 19-22 minutes or until toothpick inserted into the center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely. Note: Project time does not include the baking and cooling times included in this recipe.
In a large bowl, beat 16 oz. softened cream cheese and 1 stick softened butter until creamy. Add three cups confectioners sugar, one cup at a time, scraping down bottom and sides of bowl as necessary. Beat in 1/4 teaspoon maple extract.
Ice cupcakes. Sprinkle with remaining candied walnuts.
Makes about 24 cupcakes.