Put on your frilly dresses because the Easter bunny is coming to town! I love any excuse to make cupcakes, and really, is there any better way to celebrate a colorful spring holiday than with a delectable banana cupcake? I think not.
These are the cupcakes of all cupcakes — so easy to whip up, extra moist from the banana, and just overall, mouth-watering delicious.
And just in case you run out of excuses (you can never have too many), once Easter has come and gone and you have those quickly browning bananas screaming to be made into something, you know exactly what to do with them — C.U.P.C.A.K.E.S.
Easy Banana Cupcakes
(Recipe adapted from http://www.cupcakeproject.com)
Makes about 18
- 1/2 cup butter (1 stick), room temperature
- 1 cup sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp baking soda
- 2 cups all-purpose flour, sifted
- 1 tsp vanilla
- 2 bananas, ripened until outside is beginning to brown
-Cream butter and sugar in mixer
-Add eggs, one at a time
-Add sour cream, flour and baking soda
-Add vanilla and mashed bananas
-Mix just until incorporated and spoon into cupcake pan
-Bake for about 20 minutes at 350.
Brown Sugar Cream Cheese Frosting
- 1 8oz package of cream cheese, softened
- ¼ cup butter, room temperature
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 3-4 cups powdered sugar
Mix together cream cheese, butter and brown sugar until well incorporated. Add vanilla and cinnamon. Begin to add the powdered sugar a little at a time, being careful not to over mix. You can adjust the consistency of the frosting by adding more powdered sugar to thicken or a couple spoonfuls of half and half (or cream) to loosen.