Growing Out On A Limb

Banana Cupcakes with Brown Sugar Cream Cheese Frosting

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I made these cupcakes for Oliver’s birthday party with his little playgroup friends. 

The banana cupcakes (recipe here) were made a couple of weeks ahead of time and frozen (yay for being prepared), so all I had to do was pipe the icing on before the party.  And the frosting – mmmm!  What a nice change from regular cream cheese frosting.  The only change I made was to bring down the amount of almond extract a bit because it was a really overwhelming flavor.  Next time I’ll start with the 1/2 tsp and add more if I want to. 

They seemed to be a hit with the kids (okay, and the mommies too)! 

INGREDIENTS

Cupcakes

1/2 cup shortening

1 1/2 cups sugar

2 eggs

1 tsp vanilla extract

1 cup mashed ripe bananas

1/4 cup buttermilk

2 cups flour

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

 

Frosting
1 8-oz package cream cheese, softened

2 tbsp unsalted butter

2 tbsp light brown sugar

1 tsp vanilla extract

1/2 tsp almond extract

1 tbsp honey

DIRECTIONS

Cream shortening and sugar.  Add the eggs, vanilla, bananas and buttermilk.  Combine the flour, baking powder, baking soda and salt; add to banana mixture.  Fill 18 paper-lined muffin cups two-thirds full. 

Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.  Remove to wire racks to cool completely. 

For frosting

Melt butter and allow to cool.  Combine cream cheese, butter, brown sugar, vanilla, and almond extract.  Beat with a mixer.  When mixture starts to stiffen, stop mixer and add honey.  Continue to beat until light and fluffy.  Do not over mix or it will collapse. 

Spread on cupcakes immediately and store in refrigerator. 

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Author: furrychocolates

30-something living in New Brunswick, Canada. Married with two adorable boys, piano player and teacher, curler, and enjoy all types of sewing and crafting.

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