When I was putting the cupcake menu together for the wedding I came across a recipe for banana cupcakes with cinnamon cream cheese frosting over at Genesis of a Cook.
To be honest it was the cinnamon cream cheese frosting that caught my attention – yum!
Because my house is being over run with cupcakes I am giving as many of the test run cupcakes away as possible. I took some of the banana cupcakes to a friend who was having a pretty bad day. I dropped them off at her house and just left them in her kitchen because she wasn’t home. About fifteen minutes later I got a phone call. I could tell my friend had her mouth full of something – it was full of banana cupcake! She couldn’t stop eating them long enough to make the phone call so with cupcake in her mouth she told me they were SO GOOD and that they had totally made her pretty bad day not so bad after all!
They are like eating banana bread only with a really yummy cinnamon cream cheese frosting on top! I am all about the frosting! Because the cupcake looked a little plain on top I thought I would pretty them up a bit with some chopped pecans – now we have Banana Nut Cupcakes!
They are going to make a great addition to our cupcake menu at the reception!
1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 tsp. vanilla extract
Cinnamon Cream Cheese Icing
2 sticks (1 cup) butter, slightly softened
12 oz cream cheese
6 cups powdered sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon
1. 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.
2. Make a well in center of flour mixture. In the well, mix together the butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture, being sure not to over mix. Spoon batter into muffin cups.
3. Bake for 25 to 30 minutes, or until a toothpick inserted in center of a cupcake comes out clean. Remove cupcakes from pan; cool completely on a wire rack.
4. T H E I C I N G; In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Slowly add the powdered sugar and mix until everything is combined. Add the vanilla and the cinnamon. Ice the cooled cupcakes and enjoy!
Makes 12 cupcakes