Banana Cupcakes with Cream Cheese Frosting
Moist and soft, with a sweet and creamy frosting on top.
Given that this is my second post on cupcakes, I’m going to drop the bomb: I don’t actually like cupcakes that much. Don’t get me wrong, I love cakes much more than the average person BUT cupcakes have the wrong ratio of cake and frosting, are usually way too sweet and is just not satisfying for all the big cake eaters out there.
However, this cupcake is different. The cake holds its own against the cream cheese frosting and the amount of cream cheese frosting makes it so that it complements the banana cake underneath it. The banana cake is boosting with banana flavors and retains its moisture. The taste is just sweet enough but not overwhelmingly sweet with the frosting. I have played around with the ratio of, pretty much, everything within the recipe and have finally found my golden recipe for a banana cake!
Note: the rose design on this cupcake is from Amanda at iambaker!
makes about 14-16 cupcakes
2 cups AP flour
1½ tsp baking powder
1½ tsp baking soda
1 tsp cinnamon (you can play around with the spices: nutmeg, allspice, etc.)
pinch of salt
3 large bananas, mashed (about 1¾ cup)
½ cup applesauce
¼ cup oil
3 large eggs
½ cup white sugar
¼ cup brown sugar
Preheat oven to 350F.
Whisk together the dry ingredients: flour, baking powder, baking soda, spices and salt. Make sure that the dry ingredients are well-combined.
Combine the mashed bananas, applesauce, oil, eggs and both sugar. Mix this wet mixture until you can’t see traces of eggs (or blobs of white eggs) and until the sugar is somewhat dissolved.
Fold in the dry ingredients into the wet ingredients carefully. Make sure that you don’t overmix the batter because it can lead to tough, brick-like cakes, however, avoid lumps of baking soda or baking powder.
Scoop the cake batter into the individual cupcake tins and bake for 20-25 minutes or until a skewer comes out clean.
Cream Cheese Frosting
8 oz cream cheese, softened
1 cup butter, softened
1⅓ cup powdered sugar, divided in ⅓ cup
splash of vanilla extract
Use your hand mixer or stand mixer to mix the cream cheese and butter together until they are well-combined and somewhat soft. Pour in the powdered sugar in stages. If you have a certain preferences over how sweet you want, you can taste as you go. However, you should put in at least 1 cup to maintain a stable enough consistency.