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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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What makes these tender banana cupcakes extra special is the nutmeg, but make sure it's fresh. They're amazingly good; I get request for them all the time. âRachel Krupp, Perkiomenville, Pennsylvania Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
2 eggs |
1/2 cup mashed ripe banana |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 cup sour cream |
cream cheese frosting: |
4 ounces cream cheese, softened |
1/2 teaspoon vanilla extract |
1-3/4 cups confectioners' sugar |
3 tablespoons chopped walnuts |
Directions:
1. 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.
2. 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.
3. 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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