Banana and Vanilla Cupcakes With Cream Cheese Frosting
Sunday, November 30, 2008 at 2:28PM 
There seems to be a weekly potassium problem in my kitchen. No one eats bananas around here. Each Sunday I find myself with a new challenge of what to do with them since I refuse to chuck them in the bin, I’m tired of boring banana bread and banana muffins. So these last two weeks I’ve been on a personal potassium mission to utilize the vitamins and minerals sitting on the counter.
Last week it was Banana Cheesecake Tart. I wanted light and airy, not dense and heavy. This week it was the same old same old. I wanted light and airy blah, blah, blah. So I meandered over to Vanilla Garlic and checked out some of Garrett’s cupcake recipes…there were tons. I came across the Vanilla and Black Cherry Cup Cake recipe. It looked good, looked really good (plus I like to read his words!) I took a bit of his and a bit of a Banana Cake recipe from the new and improved Better Homes and Garden kitchen bible cook book and came up with the below. OMG…I know I made them. And I know that self-praise is no recommendation and all…but…still…OMG. These were spongy and light. The banana flavor was just right and I threw some chocolate chips in half the batter and OMG. I couldn’t wait to try one with the cream cheese frosting so I tucked in and well…OMG. Perfect! Whoops, there’s that self-praise thing again.
Ingredients
Makes 16 cup cakes
¾ cup butter
1 ¾ cup granulated sugar or vanilla sugar
3 large eggs
2 ¼ cups flour
1 ½ teaspoons baking powder
1-teaspoon baking soda
1-cup whole milk
2-teaspoons vanilla (added to milk)
¾ cups mashed banana, two large
Preheat oven to 350°F. Line a muffin tin with baking cups. Sift flour, baking powder and baking soda in a bowl, set aside. Beat butter in a large bowl until creamy using an electric mixer. Add sugar and beat until well combined and fluffy. Add eggs one at a time; continue mixing until they are well combined into the sugar mixture. Scrape down bowl. Beginning and ending with the flour. Alternately add flour, milk, and bananas. Beat on low speed until just combined. Pour ¼ cups of batter (3/4 full) in prepared muffin tin. Bake for 20 minutes turning pan half way though baking. Cool completely and frost (or not).
Cream Cheese Frosting*
Ingredients
1 8oz package cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla
51/2 – 6 cups powdered sugar
Beat cream cheese, butter and vanilla until light and fluffy in a large bowl using an electric mixer on medium speed. Gradually add the sugar and continue to mix until the frosting reached spreading constency.
It’s All Delicious Notes: I halved the recipe for this batch of cupcakes
* Recipe from Better Homes and Gardens - New Cook Book
Reader Comments (2)
It looks really yummy.
Hi Happy Cook...try them and let me know. Huge hit with the kids! Thanks for stopping by...