Banana Cupcake (Muffin)
Yield: 12 cupcakes
Bake: 350 degrees for 14-16 minutes
2 over-ripe bananas
3/4 cup brown sugar
1 stick unsalted butter (softened)
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder
Combine wet ingredients (bananas, sugar, eggs, and butter) until smooth in a mixer or by hand. Sift in the dry ingredients and mix just until combined. Grease a standard size muffin tin or use paper liners, fill cups 3/4 full. They are fully cooked when the tops are firm to the touch. ***Tip - if you use only all-purpose flour instead of whole wheat you can omit the baking powder.
Basic Cream Cheese Frosting
Yield: piped frosting for 12 cupcakes
8 oz cream cheese (I used Organic Valley)
1/2 stick (4 tbsp) unsalted butter
1 tsp vanilla extract
2 cups powdered sugar
Allow the cream cheese and butter to warm to room temperature (at least 4 hours). With a mixer or by hand, combine all ingredients until smooth and fluffy.
I forgot to buy a piping bag, so I just cut a corner off a ziplock bag, filled it with frosting, and piped onto the cupcakes. This was my first attempt at piping frosting and, although they didn't look professionally done, they looked pretty good!
|The Finished Product|
Here's an obvious mom tip (which I wish someone had told me!)...keep the cupcake with the lit candle out of your little one's grasp!
|Happy Birthday to you...|
|What is frosting mom?|
|Banana Muffins are also delicious!|