Banana Cupcakes

I decided to try my hand at baking this morning. I don't start college until the afternoon and after I had let out all the animals I still had lots of time to spare. As our banana's are starting to get to the slightly ripe stage and people refuse to eat them, I decided I would make some cupcakes with them! If I'm honest, they don't look particularly great - I don't think I mixed them properly - but they tasted scrumptious and I thought I would leave you the recipe to try out!

Banana Cupcakes

Makes 2 dozen cupcakes.

• 1 stick unsalted butter, softened
• 2 cups sugar
• 3 eggs
• 3 over-ripe bananas, mashed
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg

Cream Cheese Frosting

• 1 stick butter, softened
• 1 8-ounce package cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla

Process

1. Preheat oven to180 c
2.  In a medium-sized bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside
3. In a large bowl, cream the butter and then beat with the sugar until fluffy. Mix in the eggs, and then stir in the mashed bananas and vanilla.
4. Slowly incorporate the dry ingredients into the wet ingredients until just combined.
5. Coat muffin liners with nonstick spray, and then fill slightly over halfway with batter. Bake for 25-30 minutes, until a knife/toothpick inserted in the center comes out clean. Allow to cool completely.
6. For the frosting, beat together the butter and cream cheese, then pour in the vanilla, and gradually add the sugar. Beat until smooth, and then pipe on the cooled cupcakes. Top with a slice of banana (but only if you’re serving immediately, otherwise the banana will turn brown).

Find the original recipe here!