I don't know about you but I can't keep bananas around...they seem to go black really fast! Is it a conspiracy amongst the Banana Growers Association to pump up their fruit sales?!...if so, I like it!! It's my excuse to make things like banana bread, crunchy walnut topped muffins and these little babies right here..."Banana Cupcakes with Cream Cheese Icing"...you really must make these in the name of not wasting food...didn't your mother teach you that?!
This is likely a popular scene in your kitchen...speckled bananas! That's a good thing, cause you will need 4! (3 if they are quite large)
Preheat your oven to 350 degrees, then in a medium bowl, peel and mash the bananas...I use a potato masher but you can also use a fork...
Next, add a 1/2 cup of vegetable oil,
a 1/2 cup of buttermilk,
1 tsp. of vanilla,
...and 1 1/2 cups of white sugar to the mashed banana...mix this altogether until combined and set aside.
In a separate, larger bowl, measure out 2 cups of all purpose flour, 1 1/2 tsp. of baking powder, 1 tsp. of baking soda and 1/2 tsp. of salt...whisk the dry ingredients together until blended...
Next, go on and dump the banana mixture into the dry ingredients...fold together until all is incorporated...you don't want to over mix the batter or you will have dense banana cupcakes, not unlike tennis balls...with lovely, light frosting, mind you!
Line 2 muffin tins with paper liners (this recipe will make 20 cupcakes) and scoop out the batter until the tins are 2/3 full and bake in the preheated 350 degree oven for about 30 minutes or until golden brown...watch carefully as oven temperatures vary.
When cakes are golden brown and a toothpick inserted in the centre comes out clean, remove them fom the oven and cool completely on wire racks.
While cupcakes are cooling, prepare the cream cheese icing...you will need 6 tbsps. of softened butter (I prefer salted for this icing but if you want to use unsalted, the ball is in your court!)
1 block of softened cream cheese...I use full fat cream cheese cause...well, why not?! If I'm going to be eating rich cupcakes with creamy topping, I'm gonna want the full monty on this one!
Using hand beaters or a stand mixer, beat the butter and cream cheese until light and whippy (apparently, "whippy" is another example of an "Alana" word...but in my complex mind it describes the texture you want perfectly! )
Add 3 1/2 cups of powdered sugar to the butter mixture...gradually add it in so you don't have a giant dust cloud of sugar in your face and all over your kitchen...it's a bit of a swear word inducer when that happens!
...and finally, pour in 2 tsps. of vanilla extract...
...and beat until smooth and creamy, taste testing gobs of icing periodically for quality purposes...no one can appreciate a lumpy frosting..it's your duty as a baker!!
When cakes have completely cooled, slather the good stuff on the tops using a knife or scrape it into a piping bag fitted with a tip and swirl it on your cupcakes like it's nobody's business! Whichever way you do it, you will be glad those banana growers are out to get us! Enjoy! :)
Banana Cupcakes w/ Cream Cheese Icing
2 cups, all purpose flour
1 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 over ripe bananas (3 if they are large)
1 1/2 cups granulated sugar
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp. vanilla
1. Preheat your oven to 350 degrees and line 2 muffin trays with paper liners.
2. In a medium bowl, mash the banana and add in the oil, sugar, buttermilk, eggs and vanilla...mix together until all is combined and set aside.
3. In a separate, larger bowl, combine the dry ingredients, whisking to incorporate.
4. Add the banana mixture to the dry ingredients and stir until fully combined without over mixing.
5. Bake in your preheated oven for about 30 minutes or until golden brown and tooth pick inserted into the centre comes out clean.
6. Remove from oven and cool completely on wire racks.
Cream Cheese Icing
6 tbsps. softened butter
1 block of softened cream cheese
2 tsps. vanilla extract
3 1/2 cups powdered sugar
7. Beat butter and cream cheese until fluffy, add in the vanilla and the powdered sugar, beating until smooth and creamy.
8. Frost the tops of completely cooled cakes with icing.
* Makes 20 cupcakes...store any leftovers in the fridge.