Also, I was way too swamped this weekend to create any new recipes so yeah, you guys get a new and improved banana cupcake today. And technically speaking, I'm actually giving you guys what you want because remember way back in April when I asked y'all on Facebook what frosting goes best with banana cake and almost all of you said cream cheese? Well, here is your banana cupcake with cream cheese frosting. You're welcome!
I know I was really hesitant about the idea of adding cream cheese frosting to a banana cake, which is why I didn't listen to you guys and made this banana cake with chocolate frosting instead. But after putting some thought into it, and seeing the idea of adding cinnamon to cream cheese frosting, I thought, hey that could work! And it totally did.
Something about the lightly spiced, slightly tang flavor of the cream cheese frosting made these banana cupcakes a million times more delicious than I ever thought they could be. Oh yeah, and that ingredient I mentioned swapping earlier was milk. I swapped out milk for buttermilk since the recipe calls for baking soda and according to baking science, those two are meant to be used together. They provide major rising action which I wanted a piece of, so that I could add an extra fluffy factor to these. Done and done.
I don't know if I would go as far as to call myself a creative genius like Kanye West, but these are pretty darn fabulous. Possibly even holy grail of all banana cupcakes fabulous. I could be a little biased though. So, I'll let you be the judge. Make these!
P.S. Don't forget to enter the giveaway going on right now if you haven't already!
Banana Cupcakes with Cinnamon Cream Cheese Frosting
Yield: 18-20 cupcakes
Ingredients:
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 cup mashed, ripe bananas
5 tablespoons buttermilk
For the cinnamon cream cheese frosting:
8 oz. cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1/4 teaspoon salt
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/2 teaspoon ground cinnamon
2-3 cups powdered (confectioners) sugar, sifted
Directions:
Preheat oven to 350 degrees F. Line two cupcake tins with paper liners. Set aside.
In a medium sized bowl, sift together flour, baking soda, and salt. Set aside.
In another bowl, using an electric hand mixer, beat together butter and sugar on medium speed until light and fluffy. Beat in eggs and vanilla. Add mashed bananas and beat until well combined.
Pour in dry ingredients and beat until thoroughly incorporated. Add buttermilk and beat on low speed for an additional minute.
Pour batter into prepared cupcake liners, filling each one 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
In the meantime, prepare the cinnamon cream cheese frosting. In a large bowl, using an electric hand mixer, beat together cream cheese, butter, salt, and vanilla on medium speed, until smooth and creamy. Add powdered sugar and beat on low speed until combined, then increase speed to medium and beat for an additional 3-5 minutes.
Spoon frosting into a piping bag fitted with a large decorating tip (I used Wilton tip 4B). Pipe frosting in a swirling motion onto each cooled cupcake. (Or frost as desired.)
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