1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1/4 tsp. nutmeg
1 cup bananas, mashed (about 2 large ripe bananas)
1. Preheat the oven to 350F. Combine the butter, sugar, flour, eggs, and nutmeg in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup cream cheese
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
3 tbsp. chopped walnuts
1 tsp. cinnamon
additional walnut halves, if desired for topping
2. Beat the cream cheese in a large bowl with an electric mixer on low speed until soft and smooth. Add the icing sugar, lemon juice and vanilla and beat on medium speed until well combined. Fold in the chopped walnuts and cinnamon with a large spoon or spatula until evenly dispersed. Swirl the frosting onto each cupcake with a beveled spatula or piping bag. Top each cupcake with a walnut half if desired for decoration.
Makes approximately 18 cupcakes
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