Are you craving a moist, flavorful cupcake that's surprisingly simple to make? Look no further! These Banana Nut Cupcakes are the perfect blend of sweet banana, crunchy nuts, and a tender crumb, making them a delightful treat for any occasion. Whether you're a seasoned baker or just starting your homemade cooking journey, this easy recipe will have you whipping up delicious cupcakes in no time. These healthy meals are perfect for a quick dinner idea or an afternoon snack. Get ready to impress your friends and family with these best recipes!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup chopped walnuts or pecans
- ½ cup buttermilk (or 1/2 cup milk + 1 tsp lemon juice/vinegar)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple step ensures even baking and easy removal of your delicious cupcakes.
Step 2: Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Having your dry ingredients pre-measured saves time and prevents mistakes during the baking process.
Step 3: Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay!
Step 5: Add Banana and Nuts
Gently fold in the mashed bananas and chopped nuts. The gentle folding motion helps retain the air incorporated in the batter, resulting in lighter and fluffier cupcakes.
Step 6: Bake
Fill the prepared muffin cups about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Cooling completely prevents the frosting from melting.
Step 8: Make the Frosting
While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
Step 9: Frost and Enjoy
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Enjoy your delicious homemade banana nut cupcakes!
Cooking Tips:
- For extra moist cupcakes, use very ripe bananas.
- Don't overmix the batter, or your cupcakes will be tough.
- If you don't have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
- Toasted nuts add a wonderful depth of flavor. Toast them lightly in a dry pan before adding them to the batter.
Variations:
- Add chocolate chips for a banana nut chocolate chip cupcake.
- Use different types of nuts, such as pecans, macadamia nuts, or a combination of nuts.
- Add a sprinkle of cinnamon to the batter for a warm spice flavor.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 300-350 Fat: Approximately 15-20g Sugar: Approximately 25-30g
These delicious banana nut cupcakes are a perfect addition to any gathering or a delightful treat for yourself. Enjoy the simple pleasure of homemade baking!