Banana-Nut Fig Cupcakes

Oct_13_Food_BananaNutCupcakes_01a-06.jpg
Oct_13_Food_BananaNutCupcakes_01a-08.jpg
Oct_13_Food_BananaNutCupcakes_01a-07.jpg
Oct_13_Food_BananaNutCupcakes_01a-05.jpg

I'll be completely honest. I used banana-nut cake mix from the box to make these beautiful little treats. I did however use a ripe banana and fresh walnuts for added flavor. They turned out fabulous. 

They were moist and flavorful and gone in 3 minutes. No joke, even Mia scarfed down a few while nobody was watching. I used the last of the figs this fall to garnish. They tasted amazing and I needed to include them in this recipe. Having a fig tree at home is a beautiful pleasure. If you don't have one, I suggest you start growing one today.

This mascarpone frosting can be paired with nearly anything. I frosted my grilled peaches with it last month, and plan to garnish espresso with it next month (stay tuned). 

INGREDIENTS

FOR BANANA-NUT CUPCAKES

  • 1 box of banana-nut cake mix
  • 1/3 cup of oil
  • 3 eggs
  • 1 1/2 ripe bananas, mashed
  • 1 cup of walnuts
  • 3 ripe figs

FOR MASCARPONE FROSTING

    • 1 cup heavy cream
    • 1 tsp. vanilla
    • 8 oz. mascarpone cheese, room temperature
    • 1/2 cup confectioners' sugar, sifted

    DIRECTIONS

        1. Heat oven to 350°F. Spray cupcake pans with cooking spray.
        2. In a large bowl, beat dry cake mix, oil, eggs, bananas and walnuts until well mixed.  Divide batter in cupcake pans evenly. 
        3. Bake as directed or until toothpick inserted in center of cupcake comes out dry.
        4. Cool on cooling rack for about 30 minutes or until completely dry. 
        1. In another bowl, whisk together mascarpone and confectioners' sugar until smooth.
        2. Gently fold whipped cream into mascarpone mixture until completely incorporated. Frost immediately and garnish with a slice of fig and drizzled honey.

         

        YOU MIGHT ALSO LIKE: 

              Like what you see? Try these and let me know what you thought. Comment below or contact me here!