Okay, so this week the most remarkable thing happened...I had bananas that were really ripe. It is pretty rare that we have leftover bananas because I seem to have a house full of mini monkeys, but I was excited to have them so that I could experiment with a new banana cupcake recipe.
The last time that I made banana cupcakes, I got something that I wasn't expecting...banana muffins. Yup...I got muffins. They were delicious, don't get me wrong, but they were more like bread then cupcakes. I felt like I was a contestant on the show Cupcake Wars and I could hear the judges saying that the consistency of my cake was poor, dense, and bread-like. So I have been on a mission ever since to find a recipe that tastes like bananas with the texture of a beautiful, soft, and moist cake.
I am happy to say that I think that I found it!
I was searching Pinterest and I found a lot of recipes for banana cupcakes, however, they were all made from the same base as banana bread and I certainly didn't want a repeat of my last failed attempt. So I came across this recipe which is originally from foodfanatic by Kristan Roland. I decided to try it because the recipe called for butter and buttermilk, which I know is a great base for delicious cupcakes. I changed the recipe just a hair because it called for a lot of sugar and these bananas were so ripe, I knew they would have their own sweetness, so I added less. In addition, the cinnamon cream cheese frosting sounded so tasty that I just had to try it, but I didn't like the look of her recipe, there was not nearly enough powdered sugar in it...I didn't want to eat a mixture of butter and cream cheese on a cupcake, it sounded so heavy and dense. I made my own cream cheese frosting recipe and added cinnamon and it came out perfectly light and creamy!
The flavor combination of the banana and the cinnamon cream cheese frosting is the BOMB!! My husband and children were completely in love with the first bite. I know that these cupcakes will be a popular addition to our yummy creations!
These cupcakes are light, fluffy, and absolutely divine. They have a beautifully balanced taste of banana and butter. These would be the perfect complement to a cup of coffee with a friend or a beautiful gift for someone who needs a little pick-me-up.
It is a gloomy winter day, so if your looking for something to do, here is the perfect baking day recipe!
I hope you enjoy!
Banana Cupcakes with Cinnamon Cream Cheese Icing (Makes 24)
3 medium ripe bananas mashed2 tbsp. lemon juice (fresh is best but you can use bottled too)
3/4 cup real butter (I would use real butter, but margarine would work in a pinch)
1 1/2 cups sugar
3 eggs (room temperature is best)
2 tsp. vanilla
1 1/2 tsp. baking soda
3 cups of all purpose flour
1 1/2 cups buttermilk (room temperature)
Directions:
1. Combine the bananas and lemon juice in a small bowl and set aside.
2. In a large bowl (or a mixer) combine the butter and sugar and whip until smooth and fluffy. Add the eggs, one at a time, whipping to combine. (This adds air to the mixture and helps to create that light and fluffy cake.) Add the vanilla and combine well.
3. In a separate bowl, sift together the flour and the baking soda.
4. Intermittingly add the flour/baking soda a cup at a time with 1/2 cup of the buttermilk ending with the buttermilk. Mix on medium for about 2 minutes until the batter is creamy (be careful not to overwork the flour as it can have the opposite effect if it is over-mixed)
5. Carefully fold the bananas into the batter like you would if you were folding in egg whites, careful not to completely mix. This helps the fruit be a swirl in the batter and it won't sink to the bottom of your cupcake cup.
6. Bake at 365 degrees for 18 minutes or until they are golden and spring back when touched. Cool on a rack until completely cooled. Baking at a slightly higher temperature helps the cakes to rise up over the cups so you get a beautifully, rounded cupcake top.
Cinnamon Cream Cheese Frosting
3/4 cup butter softened
1 8oz pkg. of cream cheese softened
2 tsp. vanilla
1/4 (heaping) tsp. of cinnamon
3-1/2 cups of powdered sugar
2 tbsp. heavy whipping cream
Using an electric mixer, combine the butter and the cream cheese until smooth. Add the vanilla and mix well. One cup at a time, add the powdered sugar, starting out on low speed and moving to medium when the dust settles, scrapping the sides of the bowl well in between each addition. Add the whipping cream and whip it until the frosting is light and fluffy, about 2-3 minutes. Add the cinnamon and combine well, making sure that the cinnamon is evenly dispersed. Pipe onto the cupcakes when they are cooled.
These cupcakes are best eaten within 3 days but can be stored in the fridge for up to a week.
Cost per cupcake- $0.25 (This cupcake would cost at least $0.70 if purchased as a prepackaged item)
***The cost per cupcake is based on the costs for the ingredients that I purchased at Aldi.***
I hope that you enjoy this beautiful cupcake!
Blessings to all!
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