Ingredients
1/4 cup butter, softened3/4 cup sugar2 large eggs1/2 cup mashed ripe banana1 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon ground nutmeg1/4 teaspoon salt1/4 cup sour creamCREAM CHEESE FROSTING:4 ounces cream cheese, softened1/2 teaspoon vanilla extract1-3/4 cups confectioners’ sugar3 tablespoons chopped walnuts
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in banana and vanilla. Combine the flour, baking soda, nutmeg and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition.
Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, beat cream cheese and vanilla until smooth. Gradually beat in confectioners’ sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.
