How to make homemade banana nut French toast cupcakes?

Banana Nut French Toast Cupcakes

Banana Nut French Toast Cupcakes | This cupcake has the flavor of banana bread with a touch of maple wood, topped with delicious maple cream cheese frosting and candied walnuts. Breakfast flavor that you can enjoy at any time! The perfect brunch cupcakes.

Instead of adding a lot of frosting, keep the frosting flat to show off the candied walnuts! 👆In addition, some candied walnuts may be added to the cupcake batter for an extra crunchy surprise!

The inspiration for this recipe comes from two of my favorite things. Banana bread and French toast! I remember when I was a kid, I woke up to smell the delicious aroma of banana nut bread baking, and eagerly waited for it to be cold enough to eat. I will eat it like toast with a large piece of butter!

One thing I like to make with leftover banana nut bread is toast! Who said that the most delicious French toast must use white bread! This is a special treat in our family.

raw material：

For the candied walnuts

1 cup walnuts and a half

2 tablespoons maple syrup

Cake 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

Maple Cream Cheese Frosting

2 (8 ounces) cream cheese, softened

1 cup unsalted butter, softened

1/2 teaspoon maple leaf extract

1 (1 pound) bag of candy candies

instruct：

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

For candied walnuts:

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

For the cupcake batter:

In a medium bowl, stir and combine the flour, baking soda, and salt. Add butter and sugar to a medium saucepan. Cook over medium-low heat until the butter melts. Pour into a large mixing bowl; beat over medium heat to cool (about 4-5 minutes). Add eggs, mashed banana and vanilla; mix well. Add the flour mixture alternately with sour cream. Add the remaining chopped candied walnuts. Fill the baking cup 2/3 full.

Bake for 20 to 25 minutes, or until a toothpick is inserted into the center of the cupcake and removed. Cool the cupcakes in the pan for 5 minutes. Take out and cool completely. Decorate cupcakes with maple cream cheese frosting and half a candied walnut.

Maple cream cheese frosting:

Stir the cream cheese and butter until creamy. Add maple leaf extract and candy sugar 1 cup at a time. Continue to beat until light and fluffy (about 3 minutes).

Note: If the frosting is too thick, you can add some water. Only add one tablespoon at a time.