We celebrated my brother-in-law’s birthday today. Just like all of us who’ve hit the 30-year club, each consecutive birthday is that much closer to 40, therefore making birthdays a bit painful. I won’t tell you how old he is, but I will say he’s closer to 35 than 30. Actually, I shouldn’t chuckle, since I’m only a year and a half behind him.
Anyway, he’s not really a sweets person, so when I asked what kind of dessert he wanted to help celebrate his big day, he just said something that wasn’t too rich. I decided on these cupcakes, partly because I had some bananas to get rid of. (You can read about my banana problem here and here.) But mostly it was because it’s the end of summer and the perfect dessert to kick off the fall.
With the cream cheese frosting, it added just the right amount of sweetness without making it too rich. In fact, if you don’t want to add the frosting and eat it plain, you can; it tastes just fine. You can also make the batter a day ahead of time, or the whole cupcakes, if you like. Just keep the leftovers in the fridge, since there is cream cheese in them. They are a delicious treat to have any time of the day. Enjoy! xoxo
Banana Cupcakes with Cream Cheese Frosting
Makes 12-14 cupcakes
1 ½ c flour
¾ c sugar
1 t baking powder
¾ t baking soda
½ t salt
¼ t cinnamon
½ c (1 stick) unsalted butter, melted and cooled slightly
1 ½ c mashed bananas
2 eggs, slightly beaten
¾ t vanilla
Preheat oven to 350. Line a muffin tin with cupcake liners.
In a medium bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine butter, mashed bananas, eggs, and vanilla. Make a well in the center of flour mixture and gently stir the wet ingredients until the flour mixture is fully incorporated. (Do not over mix!). Pour batter about 2/3 of the way full for each cupcake.
Bake for 15-20 minutes, or until edges are golden brown and toothpick entered comes out clean. Transfer to a wire rack to cool completely.
Cream Cheese Frosting
1 stick (1/2 cup) unsalted butter, room temp
6 oz cream cheese, room temp
2 c powdered sugar
1 ½ t vanilla
Beat butter and cream cheese with a mixer until light and fluffy, 2-3 minutes. Reduce speed to low and slowly add powdered sugar. Add vanilla. Beat on medium speed for 2 minutes, until velvety and smooth. Using a knife or piping bag, frost the cooled cupcakes.
NOTE: Frosting can be refrigerated—bring to room temp and beat until smooth before frosting.
SECOND NOTE: Cupcakes will be good for up to 3 days. Store any leftovers in the fridge.