Friday, July 20, 2012

Banana Bread Cupcakes

The Hubs and I have developed a tradition on Sunday nights of making a new dessert to try.  This past Sunday we found this recipe and made banana bread cupcakes.  We made an executive decision to ditch the frosting (mainly because the Hubs isn't a fan of frosting and I was too lazy to make it just for me), however I did spice things up by adding chocolate chips to a few of the muffins. They came out great and only lasted a few short days in the house!  I've posted the recipe and our images below.  Enjoy!

xoxo, Jen

Banana Bread Cupcakes with Cream Cheese Frosting
makes 1 dozen cupcakes
2 1/3 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 extra-ripe bananas, mashed with a fork until smooth
1 tsp vanilla extract
1 stick butter, softened
1 cup granulated sugar
2 eggs
1/4 tsp nutmeg
1/2 tsp ground cinnamon
1/3 cup well-shaken buttermilk
for cream cheese frosting:
1 stick butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
seeds of one vanilla bean (or 2 tsp vanilla extract)

Preheat your oven to 350 and grease (or line) a cupcake pan.
Cream together the sugar and butter until light and fluffy and then add the eggs, one at time, beating after each addition.

In a small bowl, combine the mashed banana with the vanilla and buttermilk and stir well until combined.

In a larger bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, nutmeg and cinnamon).

Add the wet and dry ingredients alternately to the creamed butter, mixing well after each addition. This works best if you have a Kitchen Aid and keep it running on low the whole time.

Fill muffin tins about 3/4th of the way full (add a few chocolate chips for extra flavor!) and bake for 25 minutes, or until golden.  

Let cool completely while you make the frosting.
For the frosting, beat together the butter and cream cheese until smooth. Add the vanilla bean seeds and powdered sugar and beat on high until light and fluffy.

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