I actually turned my oven on Saturday night, but only because a) the high temp was about 10 degrees lower than it had been Tuesday/Wednesday and b) I had bananas that were practically black and needed to be used. When I saw this post in Bread and Honey, I mentally filed it away in “to make” and Saturday turned out to be the day. Well, Sunday too. Since I already have an amazing banana bread recipe (although the one in the original is very similar), I just went with mine and used their frosting recipe. And it was worth turning my oven on, that’s for sure.
Banana Cupcakes modified from Banana Cupcakes with Cream Cheese Frosting from Bread and Honey:
Makes 12 cupcakes and 8 mini ones
Banana bread batter
6 oz. (or ¾ package) of cream cheese. Mine had nice markings on the package to make dividing it a snap
1 tsp. vanilla
4 oz. (or ½ stick) room temperature butter
2 c. plus 2-3 c. powdered sugar
Preheat oven to 350 degrees. Line a cupcake pan with paper liners. Or, in my case, line and reline the same cupcake pan because you only have one regular size cupcake pan. And line a mini one too because mini cupcakes are cute!
Make banana bread batter. Scoop into liners (I usually go about halfway) and bake for about 20 minutes or until a toothpick comes out clean. Mine were perfect at 20.
Meanwhile, or in my case the next day, combine cream cheese, vanilla, and butter and beat until creamy. Gradually add the 2 cups of powdered sugar. Add 2-3 more until desired consistency is reached. Beat well. I added 2 more. This makes a ton, by the way, and I have at least a cup leftover so either make more cupcakes or frost something else or give it to someone so they can go frost something. It’s delicious, so find something to do with it.
When the cupcakes have cooled, frost them however you desire. I went for a straight up frost this time, unlike the dollops on my Irish cupcakes. And they are fantastic! I have been struggling to not eat these for breakfast. We had friends over Sunday and they went over well and my coworker got one as a present this morning and she loved it. I need to give these away fast or I will eat all of them. And maybe the frosting in my fridge too. It’s just so creamy and delicious. So make these when it cools down enough at your place, but be careful. These are dangerous.