Amazing Cream Cheese Banana Nut Muffin Recipe! Must Try!

Banana Nut Muffin.fw

Cream Cheese Banana Nut Muffins

Recipe yields about 24 muffins

  • 3/4 cup butter, softened
  • 8 oz. cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tbs of cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups mashed bananas (about 4 medium bananas)
  • 1/2 cup roughly chopped pecans
  • 1/2 cup roughly chopped walnuts
  • 3/4 tsp. vanilla extract


  1. Preheat oven to 350 degrees, grease pan (add flour if desired).
  2. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  3. Gradually add sugar, beating until light and fluffy.
  4. Add in the eggs, 1 at a time, blended after each addition, until combined.
  5. Add in the flour, cinnamon, salt, baking soda, baking powder to butter mixture, mix until well blended.
  6. Stir in bananas, walnuts, pecans, and vanilla.
  7. Spoon batter into lined cupcake/muffin pan.
  8. Bake at 350 degrees for about 25-35 minutes or until tooth pick inserted in center comes out clean and sides pull away from pan. Cool muffins in pan for about 10 minutes, or until cook enough to remove from pan.


Adapted from Southern Living magazine

Amazing Summer Fun – Pink Lemonade Cupcakes! Check it out!


I have been wanting to try cupcakes from scratch and decided with Summer here, that my first trial would be a Pink Lemonade cupcake with Pink Lemonade frosting topped with pink sugar. Let me tell you they were AWESOME!

The first step is to get everything you need. In the photo I am missing the hot pink coloring that I used, also I swapped out egg whites with meringue powder and water.

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Yields: 12-18 cupcakes



  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Pinch salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 8 tsp meringue powder
  • 8 tbsp water
  • 2/3 cup thawed frozen Pink Lemonade Concentrate
  • 1/2 cup buttermilk
  • 3 (or so) drops of red/pink food coloring (I used AmeriColor – Electric Pink)

Lemonade Butter-cream:

  • 6 cups + 3 Tbsp. confectioner’s sugar
  • 2 stick unsalted butter at room temperature
  • 1/4 tsp. salt
  • 4 Tbsp. pink lemonade concentrate
  • 4 (or so) drops of red/pink food coloring (I used AmeriColor – Electric Pink)


Directions for the Cupcakes

  1. Preheat oven to 350 F. Line muffin pan with liners.
  2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, whisk together sugar, oil, meringue powder, water and pink lemonade concentrate.
  4. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
  5. Add just enough food coloring to turn the batter a light shade of pink.
  6. Scoop batter into liners (fill about three-fourths full).
  7. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched.


Directions for the Lemonade Butter-cream

  1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
  2. Turn the speed to med-high until the butter-cream is fluffy and uniformly pink.

Let the cupcakes cool in the pan, placed on a rack for about 10 minutes, or until cool to touch. Remove from pan and let cool completely on rack.

Top cooled cupcakes with frosting, I piped mine out then dipped in pink colored sugar to give it a glitter look.

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Amazing – Cookie Stuffed Brownie Cupcake Recipe – Must Try!

Amazing Cookie Brownie cupcake bake

Photo Credit – Foodgasms

I saw this on Foodgasms facebook page and just had to share. This looks and sounds beyond amazing! Cookie Stuffed Brownie Cupcake recipe, is a MUST to try!

Box brownie mix, according to directions on box, cookie dough tube, Oreos


  1. Press about a tablespoon of cookie dough into the bottom of 24 prepared baking cups.
  2. Then add a chocolate sandwich cookie on top of the dough.
  3. Then add about a tablespoon of brownie batter on top until the cupcake liners are nearly full.
  4. Bake for about 30 minutes at 350 degrees until the cupcakes are cooked through. Remove and let cool.
  5. Serve warm cupcake with a scoop of ice cream on top and some hot fudge!

(Thank you for sharing, FoodGasms)