Banana French Toast Cupcakes

Enjoy these cupcakes with friends along with a good cup of coffee!

Banana French Toast Cupcakes

from: Toni Pellegrino Obenshine


Cupcake Ingredients

  • 1 cup chopped walnuts
  • 2 Tbsp. maple syrup
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salg
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 3 eggs
  • 3 mashed ripe bananas (about 1 3/4 cups)
  • 1 1/2 tsp. pure vanilla extract
  • 3/4 cup sour cream

Maple Cream Cheese Icing

  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1/4 tsp. maple syrup
  • 3 cups sifted confectioner's sugar
  • 1 tsp. maple syrup


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

2. In a non-stick skillet, toast walnuts over low heat, stirring occasionally until fragrant, about 5 minutes. Add maple syrup; stir to coat nuts continue cooking and stirring until bottom of pan is nearly dry, about 2 minutes. Remove nuts from pan; cool completely.

3. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add eggs, mashed banana and vanilla; mix well. Add flour mixture alternately with sour cream; blend thoroughly. Mix in 3/4 cup candied walnuts. Fill baking cups 2/3 full.

4. Bake 20-25 minutes or until cake tester inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling rack for 5 minutes. Remove from pan; cool completely.



In a large bowl, beat the cream cheese and butter until creamy. Add the maple syrup and confectioner's sugar, 1 cup at a time, scraping down bottom and sides of bowl as necessary. Fill pastry bag with icing and using a #23 tip, pipe a zigzag of icing on top of each cupcake.