Once again, I found myself faced with a couple of over-ripe bananas, but just couldn't bring myself to make one more banana bread. There had to be something different to make. I thought about making some sort of cake,and immediately turned that idea into cupcakes, but what kind of icing? Cream cheese, but with a twist - honey and cinnamon. Oh these turned out SO good!!
And cute! Would be great for a little one's birthday party. Aren't my floral liners and toppers adorable?
The cupcakes are so moist and the icing compliments them so well. I love how you can see the little flecks of cinnamon throughout.
Makes 12 cupcakes
Banana Cupcakes with Honey Cinnamon Cream Cheese Icing
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, room temp
1/2 cup sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled and mashed
Honey-Cinnamon Cream Cheese Icing
1/2 cup butter, room temp
4 oz cream cheese
1 teaspoon cinnamon
1 tablespoon honey
2-4 cups confectioner's sugar
1-2 tablespoons milk
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas, being careful not to over mix. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until golden brown and when a toothpick, inserted in the middle, comes out clean, about 20 minutes. Cool completely before frosting.
To make the icing: Combine all the ingredients, starting with 2 cups of confectioner's sugar and 1 tablespoon of milk. Mix with a hand mixer - add additional confectioner's sugar or milk depending on thickness of icing.
(Source: icing adapted from Martha Stewart)
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