Perhaps it was the browning bananas sitting on my counter or just mark it up to a pregnancy craving, but I couldn’t get the idea of a banana bread with cream cheese out of my head. I ended up trying Martha Stewart’s banana cupcake recipe and used my new go-to cream cheese frosting from the carrot cupcakes we made at Easter. Topped with just a little chopped walnuts… yum!! These also kept well in the fridge – (I stored the icing in a little tupperware container and frosted as we wanted them).
Banana Cupcakes – Ingredients
- 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
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 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, and salt.
- 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.
Perfect Cream Cheese Frosting (OurBestBites.com)
2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature 1/2 cup salted butter at almost room temperature 2 cups sifted powdered sugar 1 teaspoon vanilla or almond extract
Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).
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