Monday, July 5, 2010
Cinnamon Sugar Banana Bread Cupcakes
Did I say I love cupcakes!!!! Besides loving to cook I also love to bake, the only thing is it takes more time and sometimes I just don't have a moment to squeeze into my already hectic day, but when I want to relax I bake. Baking brings happiness to me from mixing the creamy batter to the homemade creamy frosting's I create. I do this as a favorite past time and always love the end result. I don't have to think about anything else other than the precise measurements it takes to make my cupcake batter and filling the batter into paper cups and waiting as my creation comes to life in the oven.
I know why their is such a cupcake craze that appeals to so many people, because if you are the person that is just buying cupcakes, just stepping into a cupcake bakery brings instant happiness the moment you lay eyes on all the pretty color frosting's and details of each cupcake. Now if you are the person that bakes cupcakes like me than happiness comes from your homemade baked creations.
This weekend I had some time on my hands to relax and decided to make my Cinnamon Sugar Banana Bread Cupcakes, which I haven't made in a while. I have a separate folder I keep all my cake recipes and decided to look through it and choose this recipe. My cupcakes are cream cheese frosted with a light powder of cinnamon and sugar on top. I also sliced some fresh banana's and used them as a finishing touch on top. I'm glad I took my pictures fast because between friends and family they were gone in a few hours. My husband said he liked them even without frosting with just a dusting of powered sugar. I hope you enjoy this recipe as much as I do. Bake and be happy!
Makes 12 cupcakes
1 1/2 cups all-purpose four (leveled)
3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 - 2 cups mashed bananas (about 4-5 bananas) plus 1 whole banana for garnish
Note: Depending on the banana taste you want I found 4 banana's was a mild taste and I prefer 5 bananas because I like to taste the banana more.
2 large eggs
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Make a well in the center of flour mixture. In well, mix together butter, mashed bananas, eggs and vanilla. Stir to incorporate flour mixture (do not over mix this tends to make cupcakes dry). Dividing evenly, spoon batter into muffin cups filling 3/4 high, (Using an ice scream scooper makes it easy to evenly portion batter).
Bake for about 25-30 minutes. Toothpick should come out clean. Remove cupcakes from pan and cool completely on wire rack. When cool spread tops with creamy cream cheese frosting and sprinkle with equal parts fresh cinnamon and sugar, top with slice of fresh banana.
Cream Cheese Frosting:
1 pound (4 cups) confectioners' sugar, sifted
12 ounces cream cheese, room temperature
8 ounces (2 sticks) unsalted butter, room temperature
3/4 teaspoon pure vanilla extract
Beat butter and cream cheese with a mixer on medium-high speed until fluffy about 3 minutes, also make sure butter and cream cheese are at room temperature so you have no lumps when mixing.
Reduce speed to low and add sugar, 1 cup at a time and then vanilla, mix until smooth and creamy. Frosting can be refrigerated for up to 3 days just bring to room temperature and beat until smooth before using.