|TLC #2 enjoying his dad's birthday cupcakes.|
Recently I had some very ripe bananas that in fact most people would have thrown away but I used them to make these cupcakes. Wow, were they ever good. Makes me wonder if it was not due to the fact that the bananas were soooo ripe that maybe that intensified the flavor. They were quite the hit for sure.
Banana Cupcakes with Cream Cheese Frosting
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 2 ripe bananas mashed
• 3/4 cup sour cream
Makes: About 18 standard cupcakes.
Preheat oven 350°F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. In medium bowl, combine flour, baking soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Cream Cheese Frosting Recipe
• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla extract
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth.
2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Check out Lisa's blog for more Tasty Tuesday links.