Print

Moist Banana Walnut Cupcakes from Scratch

Four delicious banana walnut cupcakes topped with creamy white frosting and sprinkled with chopped walnuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake bakery-style banana walnut cupcakes using this reliable recipe. These cupcakes feature a moist crumb inspired by classic banana bread and are topped with a simple cream cheese frosting.

Ingredients

Scale
  • 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 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/4 cup sour cream or plain Greek yogurt
  • 3/4 cup chopped walnuts, plus extra for topping
  • 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
  • 1 tablespoon milk or heavy cream

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, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and sour cream until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Fold in the 3/4 cup chopped walnuts by hand.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until combined. Beat in the vanilla extract and milk until the frosting is light and creamy.
  11. Once the cupcakes are completely cool, frost them generously and sprinkle with extra chopped walnuts.

Notes

  • For the moistest cupcakes, use very ripe bananas with brown spots.
  • To toast the walnuts before adding them, spread them on a baking sheet and bake at 350°F for 5 to 7 minutes until fragrant. Let them cool before using.
  • If you prefer a brown butter glaze instead of cream cheese frosting, melt 1/4 cup butter until it browns, then whisk in 1 cup powdered sugar and 1 tablespoon milk.

Nutrition

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