Tuesday, July 1, 2014

Banana Cupcakes with Cinnamon Cream Cheese Frosting

Hi there. It's Tuesday, which is normally fine, but this is Tuesday-before-a-holiday-weekend, and doesn't that make every day this week feel like the longest day ever? Especially Tuesday. This day feels like it may drag on for weeks!

To combat the extra-long-day feeling, I made some treats. Treats make everything better! Right? If you eat one, the day is sure to go by just a smidge faster.... I think.

This is a cupcake with fruit in it, so it's practically health food. The cake is a banana bread of sorts, but a little sweeter, and there's a secret ingredient in there that adds moisture and a little zip. Then it's piled high with a lucious cream cheese frosting, which is I something that I, personally, could just eat a vat full of. Cream cheese frosting is what my dreams are made of.. And the cinnamon in this batch just makes it that much better.

Enjoy!


Banana Cupcakes with Cinnamon Cream Cheese Frosting
lightly adapted from here and here
Makes 12 cupcakes

Ingredients

Cupcakes
  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 stick butter, softened 
  • 1/2 cup white sugar 
  • 1/4 cup Greek yogurt 
  • 1 1/2 teaspoons vanilla extract 
  • 2 large eggs 
  • 2 ripe bananas, mashed
Frosting
  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar, sifted

Directions
Preheat the oven to 350*. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl (or the bowl of your stand mixer), combine butter and granulated sugar and beat until fluffy. Add yogurt and vanilla. Slowly beat in the eggs, one at a time. Add dry mixture to wet mixture until thoroughly combined. Slowly mix in bananas and stir just until fully incorporated. Don't over-mix!

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting. 

While the cupcakes cool, make your frosting. In a large bowl (or the bowl of your stand mixer), combine cream cheese and butter until thoroughly mixed. Add vanilla, salt, and cinnamon and mix until fully incorporated. Mix in powdered sugar, one cup at a time, until frosting meets desire consistency. Once cupcake are cool, frost in whatever manner you choose. 

2 comments :

Stephanie @ My Freckled Life said...

How did you know that cream cheese, cinnamon and bananas are like my 3 favorite things in the world. It's like you can read my mind!

Laura @ www.liverunsparkle.com said...

These look soooo good. I'm going to pin this recipe and make it sometime soon. Bananas & cinnamon are an awesome combo