Friday, May 21, 2010

Banana Cupcakes with Cream Cheese Icing

Banana Cupcake Ingredients:

1 and 3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter or margarine, room temperature
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
1 large ripe banana (or almost 1 cup)
1/2 cup milk

Cream Cheese Icing Ingredients:

1/2 cup butter, room temperature
8 oz. cream cheese, room temperature
1 tsp. vanilla extract
2-4 cups icing sugar - Use more or less icing sugar depending on the consistency that you want your icing to be. For thinner icing, use less sugar and for thicker, stiffer icing use more.

Banana Cupcake Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Line 12 muffin cups with paper liners and set aside.

In a bowl, whisk together the flour, baking powder and salt..

In a separate bowl, cream the butter and sugar with a mixer until smooth and fluffy. Add the mashed banana and mix until combined. Add eggs and vanilla and mix until combined.

Add in the dry ingredient mixture alternating with milk and mix to combine. Scrape down the sides with each addition.

Bake for about 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before icing the cupcakes.

Cream Cheese Icing Directions:

Cream the butter and cream cheese with a mixer until thoroughly combined. Add in the vanilla extract, then add the icing sugar in small batches until combined and creamy.

With a spoon, spatula, or piping bag, ice the cooled cupcakes and serve. For mine, I piped on pre-made chocolate icing and then piped the cream cheese icing on top of that, then I topped it with a chocolate chip. You could also garnish with sprinkles, a banana chip, or chocolate shavings.

*Recipe from Bakerella

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