Banana Cupcakes With Cream Cheese Frosting
photo by May M
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
24 mini cupcakes
ingredients
-
CUPCAKES
- 3⁄4 cup sugar, divided
- 1⁄2 cup banana, ripe and mashed well
- 1⁄4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour (1 cup weighs 4.5 oz)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 cup buttermilk (I use Saco brand powdered buttermilk, reconstituted.) or 1/4 cup plain fat-free yogurt (I use Saco brand powdered buttermilk, reconstituted.)
-
FROSTING
- 1 3⁄4 cups powdered sugar
- 1⁄2 cup reduced-fat cream cheese, 1/3-less-fat, chilled (0.5 cup weighs 4 oz. I use Philadelphia regular.)
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
- CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
- Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
- In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
- Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
- FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
- Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!
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Reviews
-
Very good. More like a muffin than a cupcake in texture, but very nice flavor nonetheless. We weren't crazy about the frosting, it was easy to make with my kitchenaid, but it had a rather runny texture and just an off taste in general...probably because we love the full fat, full butter type cream cheese frosting. We enjoyed this healthier alternative. Thanks!
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Yummy, yummy, yummy! This were delish! I used 1/2 whole wheat flour. The addition of nutmeg was perfect! The only thing I would change is 1) cook for 5-7 minutes LESS, they came out almost over done and 2) soften the cream cheese before mixing - it was impossible to combine it without making a HUGE mess of pow. sug. all over the counter. I also added about 1 T smart balance margarine to the frosting.
RECIPE SUBMITTED BY
I am fascinated with all things cooking- and baking-related, especially technique. I'm a kitchen gadget junkie, spending an hour at the kitchenware store without realizing it. I also like to read food blogs which have colorful pictures and accompanying recipes.
I'm addicted to Recipezaar, hehehe. I check the homepage everyday to see the "Photo of the Day" and the new photos and recipes posted. I also enjoy reading the community forums, especially "Cooking Photos" and "Breads & Baking"; the latter is how I came to adopt my new pet---my Red Sea sourdough starter.
Found this funny poem on the forums, true author unknown:
I didn't have potatoes, so I substituted rice.
I didn't have paprika, so I used another spice.
I didn't have tomato sauce, so I used tomato paste;
A whole can, not a half can - I don't believe in waste.
A friend gave me the recipe; she said you couldn't beat it.
There must be something wrong with her, I couldn't even eat it!