Bananas’ N Cream Cupcakes

Here’s a decadent alternative to banana bread. You could leave the cupcakes unfrosted for great breakfast muffins or you could frost them with chocolate buttercream icing for a mouth-watering banana split cupcake.

For 12 cupcakes

Banana Cupcake Batter

100 g butter, room temperature

½ cup sugar

½ tsp salt

1 tsp vanilla extract

2 tsp baking powder

1 egg

½ cup milk

1 ½ cups all-purpose flour

2 very ripe bananas, mashed

½ cup walnuts

    1. Preheat the oven to 350°F. Line a cupcake pan with paper liners.
    2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, the sugar, the salt, and the vanilla extract on high speed until light and fluffy.
    3. Add the egg, scraping down the bowl, then the milk, the flour, and the baking powder.
    4. Fold in the walnuts and the mashed bananas.
    5. Fill each liner to the top with batter. Bake for 20 to 25 minutes, until the tops are golden and a toothpick comes out clean.

Cream Cheese Frosting

¼ cup salted butter, room temperature

250 g cream cheese, room temperature

1 ½ cups powdered sugar

1 tbsp vanilla extract

  1. In the bowl of a stand mixer, whisk all the frosting ingredients on high speed until your frosting is airy and smooth (approx. 2-3 minutes).
  2. Frost your cooled banana cupcakes.

Caramelized Walnuts

½ cup walnuts

1 heaping tbsp of sugar

  1. In a small saucepan over med-high heat, toast your walnut for 2-3 min.
  2. Add the sugar and stir with a spatula in order for the caramel to coat the walnuts. When golden, pour them out on a plate and let cool completely.
  3. Decorate the tops of your frosted cupcakes with the sweet walnuts.

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