Tuesday, June 28, 2011


photo and recipe via Bakerella

1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 large ripe banana (or almost 1 cup)
1/2 cup whole milk, room temperature

Preheat oven to 350 degrees and line cupcake tray with 12 baking cups.
Sift together flour, baking powder and salt in a medium bowl with a wire whisk. Cream butter and sugar in a mixer for about four minutes. Add banana and mix until combined. Add eggs and vanilla and mix until combined. Add the flour in three additions alternating with milk in two additions. Scrape down the sides with each addition. 
Bake for about 12-15 minutes or until done. *I  made mini cupcakes (made about 40) and baked them for ten minutes at 350 degrees.
Creamy Cream Cheese Frosting
1/2 cup butter, room temperature
8 oz cream cheese, room temperature
1 teaspoon vanilla
4 cups confectioner’s sugar
Buttercup yellow icing color (optional)

Cream butter and cream cheese in mixer until thoroughly combined. Add vanilla. Then add sugar in small batches until combined and creamy. Add a small amount of buttercup yellow icing color to frosting and mix. *I made half a batch of the frosting and it was more than enough for my 40 mini cupcakes.

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