Banana Nut Cupcakes with Maple Frosting

By cecelia26_

Ingredients

• CUPCAKES
• 1 (14 oz.) package Pillsbury® Banana Flavored Quick Bread & Muffin Mix
• 1 cup buttermilk
• 1/4 cup Crisco® Pure Vegetable Oil
• 3 tablespoons Hungry Jack® Original 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® Original Syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon imitation maple flavor
• 2 cups powdered sugar
• 1/4 cup finely chopped walnuts

Details

Servings 16
Adapted from pillsburybaking.com

Preparation

Step 1

HEAT oven to 350°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.
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.
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.
TIP To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.