I love when things just seem to fall into place in the kitchen. First, I had a banana I meant to use up in some muffins over the weekend but didn’t. Second, I had some cream cheese frosting left over from my first-ever paid cupcake order. Then, as if it was all meant to be, my wonderful mommy bought me the new Better Homes and Gardens Cupcakes special edition. Add in the last few banana chips I had left in my trail mix and voila! You’ve got yourself one heck of a delicious cupcake!
Banana Cupcakes with Cream Cheese Frosting
cupcake recipe adapted from Better Homes & Gardens Cupcakes
frosting recipe from www.saveur.com, originally from Cake Man Raven
3/4 c. unsalted butter, at room temperature
3 eggs, at room temperature
2 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1/2 c. mashed overripe banana (1 large)
3/4 c. buttermilk
1 tsp. vanilla
scant 1 c. sugar
1 recipe cream cheese frosting
banana chips, for garnish (optional)
1. Preheat oven to 350 degrees Farenheit. Line a muffin tin with 24 paper liners.
2. In a medium bowl, stir together flour, baking powder, salt, and baking soda.
3. In a small bowl, combine banana, buttermilk, and vanilla.
4. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar, 1/4 c. at a time, beating on medium speed until light and fluffy and scraping down sides of bowl. Add eggs, one at a time, scraping down sides of bowl after each addition.
5. Add in flour and banana mixtures, beginning and ending with the flour, and mix on low speed until just combined.
6. Fill muffin cups 2/3 full and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow to cool completely then frost and garnish. Keep in the refrigerator up to three days.
two years ago: tilapia with sweet peppers
three years ago: sausage and herb-stuffed pork loin