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Lady Behind the Curtain

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Banana Nut French Toast Cupcakes

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Banana Nut French Toast Cupcakes | This cupcake offers a nice banana bread flavor with a slight touch of maple, topped with a delicious maple cream cheese frosting and a candied walnut.  The flavors of breakfast that can be enjoyed anytime!  The perfect BRUNCH cupcake.

Banana Nut French Toast Cupcakes

Instead of adding a big pile of frosting keep the frosting flat to showcase the candied walnut on top!  Also,  some of the candied walnuts may of made their way into the cupcake batter for an extra crunchy surprise!

Banana Nut French Toast Cupcakes

This recipe was inspired by two of my favorite things.  Banana Bread and French Toast!  I can remember waking up as a child to the delicious aroma of banana nut bread baking and eagerly waiting for it to be cool enough to eat.  I would eat it like toast with a slather of butter!

Banana Nut French Toast Cupcakes

One thing I love to do with leftover banana nut bread is make French Toast!  Who says you have to use white bread to make the most delicious French Toast!  It’s a special treat in our house.

Banana Nut French Toast Cupcakes

I made these delicious cupcakes for a women’s dessert gathering and needless to say they were devoured!  I love it when I can share my favorite dessert with others.

Banana Nut French Toast Cupcakes

Banana Nut French Toast Cupcakes

Yield: 24 Cupcakes

 

Ingredients

For the Candied Walnuts

  • 1 cup walnut halves
  • 2 tablespoons maple syrup

For the Cupcake Batter

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 3 large eggs
  • 3 ripe bananas, mashed (about 1 1/4 cups)
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream

For the Maple Cream Cheese Frosting

  • 2 (8 ounce) blocks of cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1/2 teaspoon maple extract
  • 1 (1 pound) bag confectioners' sugar

Instructions

Preheat oven to 350°.  Line muffin pan with 24 paper baking cups.

For the Candied Walnuts:

In a non stick skillet, toast walnuts over low heat, stirring occasionally until fragrant (about 5 minutes).  Add maple syrup; stir to coat the nuts.  Continue cooking and stirring until bottom of pan is nearly dry (about 2 minutes).  Remove nuts from pan; cool completely.  Set aside enough walnut halves to top each cupcake.  Chop the remaining walnuts.

For the Cupcake Batter:

In a medium bowl, stir and combine the flour, baking soda and salt.  To a medium saucepan add the butter, and sugars.  On medium low heat, cook until butter is melted.  Pour into a large mixing bowl; beat on medium until cooled (about 4-5 minutes).  Add the eggs, mashed bananas and vanilla; mix well.  Add flour mixture alternately with sour cream.  Mix in the remaining chopped candied walnuts.  Fill baking cups 2/3 full.

Bake 20 to 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.  Cool cupcakes in pan 5 minutes.  Remove to cool completely.  Decorate cupcakes with Maple Cream Cheese Frosting and the candied walnut halves.

For the Maple Cream Cheese Frosting:

Beat together the cream cheese and butter until creamy.  Add maple extract and confectioners' sugar 1 cup at a time.  Continue beating until light and fluffy (about 3 minutes).

NOTE:  If the frosting is too thick you may add some water.  ONLY add ONE tablespoon at a time.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Comments

Banana Nut French Toast Cupcakes — 24 Comments

  1. Oh wow! Those look so amazing. I am not a big french toast fan, because I always end up with bread that is a bit soggy in the middle. Lol. These, however, I think I can manage!

    Reply ↓

  7. Oh. my. goodness. These look AMAZING! Love the presentation too! I’ll bet these were absolutely delicious!!!

    I hope you will come share these yummy looking breakfast treats at my link party, the FESTIVE FRIDAY FIESTA! (Ole! Haha!) It is open now through Sunday at 8pm ET.

    Here is the link if you’re interested…. http://the-home-girl-blog.blogspot.com/2013/03/festive-friday-fiesta-link-party-4-and.html

    Thanks so much for sharing these! Hope you have a GREAT Easter Weekend!!!

    Reply ↓

  8. Hi Sheryl,
    What an elegant cupcake, this looks so good! Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

    Reply ↓

  13. Hello Sheryl,

    Hope your doing well. I just had one question, in case i do not want to you butter and instead want to replace the same with Oil, then what should be the measurement. For instance , for the banana cupcakes above you’ve mentioned 1 cup butter so if i want to replace that the same with oil will it be 1 cup oil.
    Also , if i want to use a whipped cream frosting (already sweetened, which is easily available in the market for me) instead of the butter cream, can i do the same by just replacing the butter with whipped cream. Would all the other ingredients remain the same.
    Kindly Advice

    Reply ↓

    • Hi Karen,
      I’m not sure what adding oil in place of butter would do to the texture. I think it would be fine. All you can do is try. Yes, I would substitute equal amounts of oil for the butter. The frosting is your choice.

      Reply ↓

  14. I just have a question in the recipe it calls for 3-eggs, but then in the directions it says to add egg, mashed banana, vanilla, etc…So i guess what I’m asking is it 1 or 3 eggs? Thanks so much can’t wait to try, for a church dinner look amazing.

    Reply ↓

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