Let’s get these recipes show on the road, ha? First up is the banana nut mini cupcakes.
I knew I wanted to make them as soon as I saw pictures of them on Joy’s blog. They turned out yummy and this recipe made 12 large cupcakes and 40 mini ones. Yes, 40! I decided on a chocolate frosting for the mini ones and brown sugar cream cheese one for the large ones. The chocolate frosting is the same one that went on the orange birthday cake so I will post that recipe in that post.
Here is the recipe for the cupcakes first:
Banana Nut Cupcakes
by Joy The Baker
1 cup butter, softened
2 1/2 cups light brown sugar, packed
2 teaspoons vanilla extract
1/2 cup sour cream
2 cups ripe bananas, mashed
(about 4 medium bananas)
3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup walnuts, chopped
1/2 cup semi sweet chocolate chunks
Preheat the oven to 350. Sift together the flour, salt and baking soda. Set aside. Mash the bananas and add the sour cream. Set aside. Cream the butter in the sugar until pale and fluffy, about 4 minutes. Beat in the vanilla extract. Add the eggs, one at a time, beating each egg for 1 minute. Scrape down the bowl after each addition. Add the flour mixture alternately with the banana mixture, until just combined. Fold in the nuts and chocolate. Bake in cupcake papers, or a well greased and floured cupcake pan for 15- 20 minutes. Check them after 15 minutes.
recipe and directions copied and pasted from Joy The Baker
Also Joy’s recipe for the frosting:
Brown Sugar Cream Cheese Frosting
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2-4 tablespoons milk
4-6 cups powdered sugar
depending on desired consistency
Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.
recipe and directions copy and pasted from Joy The Baker
This is how they looked like(the one with chocolate on top):
Yellow cupcakes from the photo are cinnamon cream cheese ones with cream cheese frosting. I can’t claim much on that one. I bought a box! of cinnamon streusel cake mix and instead of milk, I’ve put cream cheese in it.
Frosting is the regular cream cheese frosting. I am ashamed to say that the cinnamon cream cheese ones were a favorite for many of my guests! :o)
Here is another one of both cupcakes: