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Banana Nut Cupcakes with Maple Frosting

Yield

16 Cupcakes

Ingredients

  • 1 pkg. (14 oz.) Pillsbury® Banana Quick Bread
  • 1 cup buttermilk
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons Hungry Jack® 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® 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

How to Make It

  1. HEAT oven to 400°F. 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.