Banana Nut Cupcakes Recipe

Name: Banana Nut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Toasted Walnuts, Finely Chopped; 3 cups All-purpose Flour; 2 cups Granulated Sugar; 1 teaspoon Baking Soda; 1/2 teaspoons Kosher Salt; 1 teaspoon Ground Cinnamon; 3 whole Large Eggs, Slightly Beaten; 3/4 cups Canola Oil; 1-1/2 teaspoon Pure Vanilla Extract; 1 cup Fresh Pineapple, Crushed; 2 cups Ripe Bananas, Mashed; _____; FOR THE ICING:; 1/4 cups Unsalted Butter, Softened; 8 ounces, weight Cream Cheese, Softened; 1 pound Box Powdered Sugar; 1 teaspoon Pure Vanilla Extract; 1/2 cups Finely Chopped Walnuts; 2 teaspoons Sea Salt (optional)

Servings: persons

FOR THE CAKE:
1 cup Toasted Walnuts, Finely Chopped
3 cups All-purpose Flour
2 cups Granulated Sugar
1 teaspoon Baking Soda
1/2 teaspoons Kosher Salt
1 teaspoon Ground Cinnamon
3 whole Large Eggs, Slightly Beaten
3/4 cups Canola Oil
1-1/2 teaspoon Pure Vanilla Extract
1 cup Fresh Pineapple, Crushed
2 cups Ripe Bananas, Mashed
_____
FOR THE ICING:
1/4 cups Unsalted Butter, Softened
8 ounces, weight Cream Cheese, Softened
1 pound Box Powdered Sugar
1 teaspoon Pure Vanilla Extract
1/2 cups Finely Chopped Walnuts
2 teaspoons Sea Salt (optional)

1
For the cake:
2
Heat your oven to 350 degrees F and line 24 cupcake tins with paper cups.
3
To toast your walnuts, lay them out in a single layer on a baking sheet and bake for 7-8 minutes.
4
In a large bowl, combine your dry ingredients: flour, granulated sugar, baking soda, salt, and ground cinnamon. Set this bowl aside.
5
In a separate bowl, combine your wet ingredients: eggs, canola oil, vanilla extract, crushed pineapple, mashed bananas and 1 cup chopped walnuts.
6
Add the wet ingredients to the dry ingredients and stir until combined.
7
Using a 1/4 cup measuring cup, fill your cupcake tins 2/3 of the way full.
8
Bake at 350 degrees F for 20 minutes or until a toothpick comes out clean.
9
Now, they could be finished at this point. Add a little butter and you've got a delicious muffin for breakfast any day of the week. However, if you're in the mood for a delicious cupcake, top these with the following recipe for cream cheese walnut icing and a sprinkle of sea salt.
10
For the icing:
11
Using an electric mixer, combine the butter and cream cheese until it is smooth. Gradually add the powdered sugar, scraping the sides of the bowl when needed. Beat in 1 teaspoon of vanilla extract.
12
Stir in 1/2 cup chopped walnuts. Resist the urge to eat large spoonfuls of this icing or you won't have any left for your cupcakes.
13
Once your cupcakes have cooled completely, give them a generous topping of your cream cheese icing.
14
Finally, top each cupcake with a sprinkle of sea salt (optional).

2457

kcal

Calories

113

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Toasted Walnuts, Finely Chopped, 3 cups All-purpose Flour, 2 cups Granulated Sugar, and more.

Yes, Banana Nut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Nut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions