So I get this great (free) magazine from Kraft Foods, you can sign up for it yourself here. In the latest issue they had a recipe for Banana Sour Cream Cake and I just happened to have some bananas lying around that I needed to use but I decided on cupcakes instead. Since it takes a box mix I just used their suggested baking time for cupcakes instead of the 9x13 and they turned out great. Oh, and I also added a cup of chopped nuts into the batter. What's the point of having nuts if they're just on top! But if you're allergic -- hi Carrie :o) -- then you can of course leave the nuts out and off. Karl says they're yummy and I took them to work and got rave reviews. I'm not trying to toot my own horn because really it's just a good recipe and no reflection of my baking skills, but I love when I make something that is good and gets to go in the "keep pile".
I like how the background got black in this picture, it looks like zombie cupcakes coming out of the night... yep I'm a dork, I know, but that was really my first thought, haha!
And here's the recipe but you can follow the link above and it will print out much nicer for you!
Prep Time: 15 min
Total Time: 1 hr 45 min
Makes: 16 servings
What You Need
1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3 bananas)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup PLANTERS Walnut Pieces, finely chopped
HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.
Sarah's Notes: I used 1/3 cup measure to fill the cake cups and I got 24 cupcakes. I added 1 cup of chopped nuts to the batter and probably chopped another 2 cups and then I dipped the top of the cupcakes into the nut pile. I baked the cupcakes for 21-26 minutes at the same temp.