Java Banana Nut Cupcakes with Brown Butter Frosting recipe

Servings: 12 muffins

Make these in the morning first thing and you will go bananas with the coffee scent! The cake here is a cross between a muffin and cupcake in that the texture is harder than a soft cupcake. The browned butter just makes the frosting nuttier and sweeter.



1 cup chopped walnuts

4 tablespoons butter, melted

3 large bananas, smashed

¼ cup honey

½ cup sugar

1 egg, beaten

1 tablespoon coffee extract

1½ cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon allspice


4 tablespoons unsalted butter

4 ounces cream cheese, softened

½ teaspoon coffee extract

1¾ cups or more powdered sugar

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In a small skillet coated with Teflon™ nonstick, heat the walnuts over medium heat, stirring constantly until toasted.

Preheat the oven to 350°. In a large mixing bowl, mix the butter into the mashed bananas with a wooden spoon. Turn in the honey, sugar, egg, and coffee extract. (Taste and add more coffee extract, if desired).

In a separate bowl, combine the flour with the baking soda, salt and allspice. Slowly add to the banana mixture using a rubber spatula. Fold in the chopped toasted walnuts.  Pour the mixture into a muffin tin coated with Teflon™ nonstick. Bake for 25 to 30 minutes or until toothpick inserted into the center of a muffin comes out clean. Remove cupcakes and cool on a wire rack

While the cupcakes bake, prepare the frosting. In a small saucepan coated with Teflon™ nonstick, melt the butter over medium heat until the butter turns brown. Remove from the heat and pour into a small bowl. Let cool at room temperature to turn solid or chill in fridge. Using a hand mixer, beat the butter in a mixing bowl with the cream cheese and the coffee extract. Slowly add the powdered sugar, adding until the frosting is smooth but thick enough to spread and hold.   

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