As I mentioned in this earlier blog post, there is never a shortage of bananas in our household. So last night I wanted something sweet to eat, but I also wanted to use up my rapidly dying bananas.
I wasn’t in the mood for my regular ol’ banana muffins though. I wanted to try something new. So off to Pinterest I went, in search of something that may catch my eye. And, as usual, I found something that sounded right up my alley! This little gem! After reading through the ingredients I made a few adjustments and went to work! And the final product couldn’t have been better!! So if you have a plethora of bananas like me, and you’re in the mood for a sweet treat, then this recipe is for you!
P.s. Don’t mind the sloppy frosting application….it still tasted DELICIOUS!! 🙂
- 1 stick butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups of flour
- 1 tsp baking SODA
- a dash of cinnamon
- a dash of nutmeg
- 2 eggs
- 2 very ripe bananas, mashed
- 1 cup sour cream
- 2 tsp vanilla
Cream Cheese Frosting Ingredients:
- 1/2 package cream cheese
- 1/2 stick (4 TBSP) butter, softened
- 1 1/4 tsp vanilla
- 2 cups powdered sugar
Preheat oven to 350.
In the bowl of your stand mixer with paddle attachment, cream together butter and sugars. Add the eggs, vanilla and sour cream and mix thoroughly. Slowly add in flour and baking soda. Add a dash of cinnamon and nutmeg and mix well. Add mashed bananas and continue mixing until fully incorporated.
Place cupcake liners in a 12 cup muffin tin and spray each liner with non-stick cooking spray. Fill each cup with cupcake batter, and bake at 350 degrees for 20-25 minutes.
While the cupcakes are baking, mix together powdered sugar, vanilla, cream cheese and butter until creamy.
Once the cupcakes are cooled, frost them and serve!!
A dash here…
A sprinkle there….
Time to make the frosting!! MMMM!!!
Drum Roll Please……….
Time to chow down!!!