Banana Nut Cupcakes With Maple Frosting Recipe

Name: Banana Nut Cupcakes With Maple Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (14 oz.) Pillsbury(R) Banana Quick Bread; 1 cup buttermilk; 1/4 cup Crisco(R) Pure Vegetable Oil; 3 tablespoons Hungry Jack(R) Microwave Ready Regular Syrup; 1/2 teaspoon vanilla extract; 2 large eggs; 1/2 cup finely chopped walnuts; FROSTING; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 3 tablespoons Hungry Jack(R) Microwave Ready Regular Syrup; 1/2 teaspoon vanilla extract; 1/2 teaspoon imitation maple flavor; 2 cups powdered sugar; 1/4 cup finely chopped walnuts

Servings: persons

1 pkg. (14 oz.) Pillsbury(R) Banana Quick Bread
1 cup buttermilk
1/4 cup Crisco(R) Pure Vegetable Oil
3 tablespoons Hungry Jack(R) Microwave Ready Regular Syrup
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup finely chopped walnuts
FROSTING
4 ounces cream cheese, softened
2 tablespoons butter, softened
3 tablespoons Hungry Jack(R) Microwave Ready Regular Syrup
1/2 teaspoon vanilla extract
1/2 teaspoon imitation maple flavor
2 cups powdered sugar
1/4 cup finely chopped walnuts

1
HEAT oven to 400u00b0F. Line 16 muffin cups with foil or paper baking cups. Combine all cupcake ingredients except walnuts in large bowl; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into prepared muffin cups.
2
BAKE 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
3
COMBINE all frosting ingredients except powdered sugar and walnuts in small bowl; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.
4
TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
5
High Altitude (above 3500 ft.):
6
LINE 17 muffin cups with foil or paper baking cups. Add 2 tablespoons flour to dry bread mix. Bake as directed above.

1182

kcal

Calories

Fat

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.
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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 pkg. (14 oz.) Pillsbury(R) Banana Quick Bread, 1 cup buttermilk, 1/4 cup Crisco(R) Pure Vegetable Oil, 3 tablespoons Hungry Jack(R) Microwave Ready Regular Syrup, and more.

Yes, Banana Nut Cupcakes With Maple Frosting 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 With Maple Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions