Banana Nut Cupcakes With Maple Frosting

• 1 pkg. (14 oz.) Pillsbury(R) Banana Quick Bread
• 1 cup buttermilk
• 1/4 cup Crisco(R) Pure Vegetable Oil
• 3 tablespoons Hungry Jack(R) Microwave Ready Regular Syrup
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup finely chopped walnuts
• FROSTING
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 3 tablespoons Hungry Jack(R) Microwave Ready Regular Syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon imitation maple flavor
• 2 cups powdered sugar
• 1/4 cup finely chopped walnuts

1. HEAT oven to 400u0b0F. Line 16 muffin cups with foil or paper baking cups. Combine all cupcake ingredients except walnuts in large bowl; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into prepared muffin cups.
2. BAKE 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.
3. COMBINE all frosting ingredients except powdered sugar and walnuts in small bowl; 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.
4. TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
5. High Altitude (above 3500 ft.):
6. LINE 17 muffin cups with foil or paper baking cups. Add 2 tablespoons flour to dry bread mix. Bake as directed above.

bread, buttermilk, vegetable oil, regular syrup, vanilla, eggs, walnuts, frosting, cream cheese, butter, regular syrup, vanilla, maple flavor, powdered sugar, walnuts

Taken from www.myrecipes.com/recipe/banana-nut-cupcakes-with-maple-frosting (may not work)