Lightly dense and rich banana cupcake with brown sugar cream cheese frosting
Banana baby cakes
My famous banana cake turns into a spectacular baby cake when baked in a cupcake pan. Using those ‘too soft and dark to eat’ bananas, top them with cream cheese frosting gone kind of caramel-ey with the addition of brown sugar and a walnut half. I am one of those banana buyers that doesn’t fret when a few bananas go overboard ripe. It gives me an excuse to make these delicious mini cakes.
2011 AniversaRecipe—Zucchini Nut Sandwich Cookies
Recipe: Banana Cupcakes with Brown Sugar Cream Cheese Frosting
1 1/2 cups Sugar
11 Tbsp Butter, softened
2/3 cup Buttermilk
2 1/2 cups Flour
1 1/4 tsp Baking Powder
1 1/4 tsp Baking Soda
1 tsp Salt
3 very ripe Bananas, mashed
1 cup Walnut Halves
Brown Sugar Cream Cheese Frosting
1 stick Butter, room temperature
8 ounces Cream Cheese, room temperature
1 cup Brown Sugar
1 cup Powdered Sugar
2 In another bowl, combine the flour, baking powder, soda and salt. Alternately add the flour mixture and buttermilk into the sugar/butter mixture, stirring to combine after each addition. Stir in the banana.
3 Pour batter into cupcake pan lined with baking cups. Bake at 350 degrees for 17-19 minutes. Cool in pan for 5 minutes then on a cooling rack.
5 Frost the cooled cupcakes and place a walnut half on the top of each.
Buttermilk—Substitute 2 tablespoons of vinegar and enough milk to make 1 cup and let stand for 3-5 minutes.
Frozen Bananas—If you don’t have time to make cupcakes when the bananas become over ripe, stow them in a zipper bag and freeze. When making a batch of cupcakes, defrost and add to batter.
Frosting—Refrigerate up to 5 days or freeze up to 2 months. Bring to room temperature before frosting.
• Exchange walnut halves for chopped walnuts and sprinkle on top.
• Exchange Brown Sugar Cream Cheese Frosting for plain Cream Cheese Frosting.
• Bake the batter in a 9X13 baking pan or 2 9-inch rounds for a Banana Cake.