Wednesday, August 18, 2010

Banana Cupcakes with Cream Cheese Frosting

Bananas are my favorite fruit. We always have them in house. Which means that on busier weeks, when we aren't around as much, we often have bananas that are just past their eating prime -- and perfect for baking.

I had some cream cheese frosting in the freezer salvaged from the Red Velvet Disaster, so my brain immediately went to banana cupcakes. I found a recipe that had only ingredients I already had in the house (lesson learned from aforementioned disaster) on I feel like Martha's a pretty reliable source for all things baked.

Well, loyal readers, my feelings did me right. These little beauties were delicious! They were tender like a cupcake, but had the rich flavor of a banana muffin.

I added a few of my own twists. Martha's recipe called for honey-cinnamon frosting, but I think the cream cheese was a great match. For the cupcake, I was shy on the 1 1/2 cups of mashed banana, so I filled up the small gap with some unsweetened applesauce. That, and the 1/4 teaspoon of nutmeg I threw in, really added some nice flavor notes.

I can't wait to have another one of these for breakfast tomorrow!

Banana Cupcakes with Cream Cheese Frosting
(adapted from
Makes 12 cupcakes

For Cupcake:
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted (I only had salted butter, so I omitted the above salt)
1 1/2 cups mashed bananas (about 4 ripe bananas - again I had 3 bananas and supplemented with unsweetened applesauce)
2 large eggs
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack, then frost with cream cheese frosting

For Frosting:
8 oz. Philadelphia cream cheese
1/2 stick butter, softened (I added more, and don't remember if I also added some shortening)
1/2 box plus 2 tablespoons confectioner's sugar
1 teaspoon vanilla extract

Optional garnish ideas: whole or chopped walnuts or pecans, fresh or dried banana

1 comment:

  1. Sounds delicious. Want to come to my house and make some for me? Actually, I've got some brownish bananas that might work for this. I don't suppose you know how many weight watchers points they have?? :)