Banana-Walnut Cupcakes with Zesty Lemon Frosting
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Black walnuts give these cupcakes character. They must be finely chopped, so get out your chef's knife. Don't use a food processor - it will turn some of the nuts into dust and others into a paste. If necessary, you can substitute English walnuts.
INGREDIENTS
CUPCAKES
1-1/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons, 3/4 stick, unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup mashed very ripe banana
1/4 cup plain yogurt or buttermilk
1/4 cu finely chopped black walnutsFROSTING
4-ounces cream cheese, don't use low-fat
Finely grated zest of 1 lemon
1/2 teaspoon pure vanilla extract
1/4 to 1/2 teaspoon pure lemon extract
1-1/2 cups confectioners' sugarFOR THE CUPCAKES - Adjust an oven rack to the center position and preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners; set aside.
Resift the flour with the baking soda, salt, and nutmeg; set aside.
In a medium bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add the sugar and vanilla and beat for 3 to 4 minutes on medium-high speed until smooth and fluffy, stopping to scrape the bowl as necessary. Beat in the eggs, one at a time, beating for about 1 minute after each. Add the banana and beat for 1 minute.
With a rubber spatula, stir in half the flour mixture only until incorporated. Gently stir in the yogurt or buttermilk, then add the remaining flour mixture, stirring with the rubber spatula just to mix well. Stir in the walnuts. Divide the batter evenly among the muffin cups; each cup will be about 1/2 full. Don't bother to smooth the batter; it will level itself during baking.
Bake for 22 to 25 minutes, until the cupcakes are golden brown and spring back when their centers are gently pressed; do not overbake. Cool for 5 minutes in the pan, then remove the cupcakes from the pan and set them on a wire rack to cool completely.
MEANWHILE, FOR THE FROSTING - Beat the cream cheese, lemon zest, vanilla, and lemon extract in a medium bowl with an electric mixer until very smooth. Gradually add the confectioners' sugar, beating on low speed only until the sugar is incorporated. Cover and refrigerate until the cupcakes are cool.
Frost each cupcake, making swirls if you wish, and arrange the cupcakes on a serving tray. Refrigerate for about 1 hour. You can keep the cupcakes, well covered, for 2 to 3 days in the refrigerator; bring to room temperature before serving.
Makes 12 cupcakes