Recipe courtesy of Gina Neely and Pat Neely
Episode: Food and Fun
Total:
35 min
Active:
15 min
Yield:
12 cupcakes
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Cupcakes:
Molasses Frosting:

Directions

Watch how to make this recipe.

For the cupcakes:

Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix. 

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

For the frosting:

In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.

To assemble:

Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

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