- Cupcakes:
- 1 (14 ounce) box Pillsbury® Banana Quick Bread & Muffin Mix
- 1 cup buttermilk
- 1/4 cup oil
- 3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup finely chopped walnuts
- Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter or margarine, softened
- 3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon imitation maple flavor
- 2 cups powdered sugar
- 1/4 cup finely chopped walnuts
- Heat oven to 400 degrees F. Line 16 muffin cups with foil or paper baking cups. In large bowl, combine all cupcake ingredients except walnuts; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into lined muffin cups.
- Bake at 400 degrees F for 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.
- In small bowl, combine all frosting ingredients except powdered sugar and walnuts; 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.