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Moist Banana Walnut Cupcakes with Cream Cheese Frosting

Close-up of a moist banana walnut cupcake topped with thick cream cheese frosting and chopped walnuts.
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Bake these incredibly moist banana walnut cupcakes from scratch. This recipe delivers a tender crumb and is topped with a classic, tangy cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1/2 cup buttermilk
  • 1 cup chopped walnuts, lightly toasted
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and buttermilk until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. A few streaks of flour are acceptable.
  7. Gently fold in the toasted, chopped walnuts.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until combined. Stir in the vanilla extract. If the frosting is too stiff, add heavy cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cupcakes are completely cool, frost them generously.

Notes

  • To toast the walnuts, spread them on a baking sheet and bake at 350°F for 5 to 7 minutes until fragrant. Let them cool before chopping and adding to the batter.
  • Use bananas that are heavily spotted or mostly black for the best flavor and moisture in your moist banana cupcakes.
  • For a richer flavor, substitute 1/4 cup of the granulated sugar with an additional 1/4 cup of brown sugar.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://blissbatter.com/banana-walnut-cupcakes-recipe/