Banana Cupcakes with Cream Cheese Frosting

The Banana Cupcake Recipe (Makes 16)

  • 1 stick butter
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp. baking soda
  • 2 c. all purpose flour
  • 1 tsp. vanilla
  • 3-4 bananas, pureed

Cream butter and sugar
Add eggs
Add sour cream, flour, and baking soda
Add vanilla and pour in bananas.
Bake for 20 min at 350

PA211063

I adjusted the sweetness factor (the original was too sweet for me) and also upped the banana content, because I happened to have more at the time. I also used my handy dandy Magic Bullet to puree the bananas, because I didn’t want to risk having dense chunks that turn cupcake-into-muffin.

This time, I just did the regular cream-cheese buttercream frosting, with ratios slightly off and in favor of the cream cheese, because I had leftover whoopiee pie filling!

Frosting:

  • 4 oz cream cheese
  • ¼ cup butter
  • Approx. 1 cup powdered sugar
  • 1 tsp vanilla
  • Dash of cinnamon (to taste)
  • Squirts of honey (to taste)

Cream butter and cream cheese together. Add powdered sugar, vanilla, cinnamon, and honey. Whip until light and fluffy.

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