Banana Cupcakes with Cream Cheese Iciing

Banana Cupcakes with Cream Cheese Icing
Banana Cupcakes

 

 

 

 

 

 

 

 

 

 

I can’t say enough good things about these yummy cupcakes! They are packed with real bananas yet light and fluffy. Paired with smooth cream cheese icing, you have a winner that’s hard to resist! I usually have to test a few recipes before scoring my favorite but this time it was love at first bite. I hope you enjoy this recipe for banana cake which I used as cupcakes this time. Enjoy!

 

 

 

 

 

 

 

 

THE BEST BANANA CAKE  (recipe by Spend with Pennies)

  • 1 1/3 C. mashed bananas (I mashed these until smooth)
  • 2 1/2 TBL lemon juice, divided (I used ReaLemon)
  • 1 1/2 C. milk
  • 3 C. flour
  • 1/2 TBL baking soda
  • 1/4 tsp. salt
  • 2/3 C. butter, softened
  • 1 C. white sugar
  • 1/2 C. brown sugar
  • 3 large eggs, room temperature
  • 1 tsp. vanilla

Directions:

  1. Preheat oven to 350 degrees. Grease and flour 9″x 13″ pan.
  2. Place 1 1/2 TBL lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
  3. Mix together mashed banana with 1 TBL lemon juice, set aside.
  4. Beat together butter, brown sugar and white sugar until combined. Add in eggs one at a time. Add vanilla. Mix on high until light and fluffy (almost the texture of frosting).
  5. Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture stirring just until combined. (Do not over mix.) Fold in bananas. Pour into prepared pan.
  6. Put into the oven and reduce heat to 300 degrees. Bake 60-70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
  7. Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

{NOTE FROM IDEASTIMESTWO: To make these into cupcakes, place cupcake liners into a cupcake pan. Pour batter in each cavity about 3/4 of the way to the top. Bake as directed but after the first batch, don’t worry about raising the temperature back up to 350 degrees, just keep baking subsequent batches at 300 degrees. Bake for about 20 minutes, watching carefully to not over bake.

I also did not place in freezer after baking.They were still amazing!}

 

CREAM CHEESE FROSTING (recipe by Spend with Pennies)

 

  • 8 oz. cream cheese
  • 1/3 C. butter, softened
  • 3- 3 1/2 C. powdered sugar
  • 1 tsp. lemon juice, optional (you may substitute vanilla for lemon juice and lemon zest. I used 2 tsp. vanilla)
  • 1 1/2 tsp. lemon zest, optional (from 1 lemon)

Directions:

  1. Cream together butter and cream cheese until fluffy. Add in lemon zest and juice.
  2. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.

 

Condensed notes from recipe author:

Make sure butter and eggs are at room temperature.

You may use buttermilk in place of the milk/lemon juice mixture (which makes sour milk).

When mixing butter, sugar, eggs and vanilla, beat until very fluffy (about 5 minutes).

Don’t overmix when adding flour. Mix until just combined.

Cooking time may vary. Check cake (or cupcakes) with a toothpick before the timer goes off to check doneness and ensure a moist and not over baked cake.

 

 

Banana Cupcakes with Cream Cheese Icing–yum!

 

All I can say is yummm!!! They were excellent! Try these out and check in with us, we’d love to hear from you.

 

 

 

 

 

 

 

 

 

 

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