Nutmeg-Infused Walnut Banana Delight Cupcakes
Indulge in these exquisitely moist and flavorful banana cupcakes, enhanced by the unique and aromatic touch of freshly grated nutmeg. These cupcakes, topped with a creamy and smooth cream cheese frosting, offer a harmonious balance of banana sweetness and walnut crunch. Perfect for gatherings, tea-time indulgences, or simply a delightful personal treat. This dynamic recipe comes from the collection of Rachel Krupp, with a signature twist of nutmeg that will leave everyone clamoring for more.
12
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
1/4 cup (softened)
sugar
3/4 cup
eggs
2
mashed ripe banana
1/2 cup
vanilla extract
1 teaspoon
all-purpose flour
1 cup
baking soda
1/2 teaspoon
freshly ground nutmeg
1/2 teaspoon
salt
1/4 teaspoon
sour cream
1/4 cup
cream cheese
4 ounces (softened)
vanilla extract
1/2 teaspoon
confectioners' sugar
1 3/4 cups
chopped walnuts
3 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners.
2
In a small mixing bowl, cream together the softened butter and sugar until light and fluffy.
3
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
4
Stir in the mashed banana and 1 teaspoon of vanilla extract until well combined.
5
In another bowl, whisk together the flour, baking soda, freshly ground nutmeg, and salt.
6
Gradually add the dry ingredients to the banana mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
7
Fill each lined muffin cup halfway with the batter.
8
Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9
Let the cupcakes cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.
10
For the frosting, beat the softened cream cheese and 1/2 teaspoon of vanilla extract in a small mixing bowl until smooth.
11
Gradually incorporate the confectioners' sugar until the frosting is light and creamy.
12
Once the cupcakes are completely cool, frost each with the cream cheese frosting and top with a sprinkle of chopped walnuts.
13
Store the cupcakes in the refrigerator to maintain freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Nutmeg-Infused Walnut Banana Delight Cupcakes.
Who created this cupcake recipe?
This recipe comes from the collection of Rachel Krupp.
How many cupcakes does this recipe make?
This recipe yields 12 servings.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long should the cupcakes bake?
Bake the cupcakes for 18 to 22 minutes.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center of a cupcake comes out clean.
What type of frosting is used for these cupcakes?
The cupcakes are topped with a creamy and smooth cream cheese frosting.
What is the unique aromatic touch in this recipe?
The unique touch is the addition of freshly grated nutmeg.
How much mashed banana is required?
You will need 1/2 cup of mashed ripe banana.
How many eggs are used in the batter?
The recipe calls for 2 eggs.
What kind of flour is used?
The recipe requires 1 cup of all-purpose flour.
What is the preparation for the butter?
The butter should be softened before creaming it with sugar.
How much nutmeg should I use in the batter?
Use 1/2 teaspoon of freshly ground nutmeg.
What is used to garnish the cupcakes?
The cupcakes are topped with a sprinkle of chopped walnuts.
How much cream cheese is needed for the frosting?
You will need 4 ounces of softened cream cheese.
How much confectioners' sugar is in the frosting?
The frosting uses 1 3/4 cups of confectioners' sugar.
Should the cupcakes be stored in the refrigerator?
Yes, store them in the refrigerator to maintain freshness.
How long should the cupcakes cool in the pan?
Let them cool in the pan for 10 minutes before moving them to a wire rack.
How much sour cream is included in the recipe?
The recipe uses 1/4 cup of sour cream.
How full should I fill the muffin cups?
Fill each lined muffin cup halfway with the batter.
What leavening agent is used in this recipe?
The recipe uses 1/2 teaspoon of baking soda.
Is there vanilla extract in both the batter and frosting?
Yes, 1 teaspoon is used in the batter and 1/2 teaspoon is used in the frosting.
What is the first step of the instructions?
The first step is to preheat the oven to 350 degrees Fahrenheit and line a muffin tray with paper liners.
How should I add the dry ingredients to the wet mixture?
Gradually add the dry ingredients alternating with the sour cream, beginning and ending with the dry ingredients.
How much chopped walnuts are needed for the topping?
You will need 3 tablespoons of chopped walnuts.
What is the total count of ingredients used?
The recipe uses 14 ingredients in total.
What consistency should the butter and sugar mixture be?
They should be creamed together until light and fluffy.
How are the eggs added to the mixture?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
What flavor profile do these cupcakes offer?
They offer a harmonious balance of banana sweetness, nutmeg aroma, and walnut crunch.
Is this recipe suitable for tea-time?
Yes, it is described as perfect for gatherings, tea-time indulgences, or as a personal treat.