Print

Moist Banana Walnut Cupcakes from Scratch

Two delicious banana walnut cupcakes topped with creamy frosting and chopped walnuts, sitting on a white marble surface.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A dependable recipe for making moist banana walnut cupcakes using simple ingredients. This recipe delivers comforting, classic American home baking flavors.

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
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium)
  • 1/2 cup sour cream or plain full-fat yogurt
  • 1 cup chopped walnuts, lightly toasted
  • 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 (if needed)

Instructions

  1. Preheat your oven to 350 degrees F. 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 this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is 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. Add the mashed bananas and sour cream (or yogurt) to the wet ingredients. Mix on low speed 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 chopped walnuts by hand using a spatula.
  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 wooden pick 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 before frosting.
  10. To make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar until fully incorporated. Beat in the vanilla. Add milk one teaspoon at a time if the frosting is too stiff.
  11. Frost the cooled banana walnut cupcakes as desired.

Notes

  • For the best flavor, use very ripe bananas, the ones with many brown spots.
  • To toast walnuts, spread them on a baking sheet and bake at 350 degrees F for 5 to 7 minutes, watching closely to prevent burning.
  • You can substitute pecans for walnuts if you prefer.
  • If you want a slightly spiced cupcake, add 1/4 teaspoon of nutmeg to the dry ingredients.

Nutrition

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