I know, it's cookie season. There has been cookie baking going on around here, but first I must catch up with these cupcakes. I had bought some bananas fully intending on eating them with breakfast. It did happen, but not quickly enough. Soon I had some bananas that were better suited to smoothies or baking then sliced over cereal.
I pondered making banana bread, but I was already making
scones for breakfast that weekend and it seemed like too much. Then I remembered the wonderful cupcakes I had tried earlier this year. Baked goods for breakfast in the morning and dessert that evening. What could be better?
Cream cheese frosting is the ideal combination with these cupcakes I think. The first time I tried banana cake it was frosted that way and I loved it. However, I know that some of those fancy cupcake stores make their banana cupcakes with chocolate frosting. That is good too. Make what you prefer or leave them unfrosted and be virtuous.
Banana Cupcakes
makes 18 cupcakes
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
Cream Cheese Frosting
1/4 C butter
4 ounces cream cheese
3 C powdered sugar
1 t vanilla
Cream together butter and cream cheese. Blend in vanilla. Slowly beat in powdered sugar until frosting is creamy. A little more or less sugar may be needed. Frost cooled cupcakes
printable version - banana_cupcake.pdf
-- marcella
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