Banana Cupcakes

(originally made 2006)

I used a BC spice cake mix, omitted the cinnamon.    Big hit with Jake and Tim!   Didn't even need the frosting.

* Exported from MasterCook *

                             Banana Cupcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  plain yellow cake mix -- (18.25 oz)- used spice cake mix
  1 1/2           cups  mashed bananas (3 or 4)
     1/2           cup  water
     1/2           cup  vegetable oil
  3              large  eggs
  1                tsp  cinnamon (omitted)

Place the cake mix, mashed bananas, water, oil, eggs, and cinnamon in a large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/2 cup of batter (for the large cups) or 1/3 cup batter (for the regular cups) into each paper lined cups, filling it three quarters of the way full. Place the pans in the oven.

Bake the cupcakes at 350° until they are golden and spring back when lightly pressed with your finger, 26 minutes for large cupcakes, 18 to 20 minutes for regular size. Remove the pans from the oven and place them on wire racks to cool. When cool, frost with Cinnamon Cream Frosting.

Cinnamon Cream Cheese Frosting

1 package (8 oz) cream cheese, room temperature

1/4 cup butter, room temperature

3 cups confectioners' sugar

1 tsp cinnamon

Place the cream cheese and butter into a mixing bowl. Blend with electric mixer on low speed until combined, 30 seconds. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.



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