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Two Sisters Times Two, Serial #28 and Banana Cake Cupcakes with Cream Cheese Frosting

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Bananas go with just about everything. (OK, I’ve never had them on hamburger; but this is a dessert blog–they go with just about every kind of dessert!) And bananas have found their way, in one form or another, into many of our recipes.

But there’s something about a banana cake that just smacks of moist decadent richness. Banana cake is so special you can’t ask for it any old time, for any ho-hum occasion. It has to be an important occasion–a holiday or a birthday or a family reunion. Those are the times for a banana cake–but don’t linger talking to another guest or a distant cousin, or that cake might be all gone by the time you get to its spot on the dessert table.

But here at Reading and Recipes we make the special available for everyday enjoyment and consumption, the rich and tasty here today (and, in most cases, gone tomorrow). That’s why we’ve downsized the banana cake into these small-batch Banana Cake Cupcakes. That way you don’t have to wait for a special occasion or fight off Cousin Bubba or Aunt Matilda (who has a shoulder like a battering-ram) for the last piece on the buffet. You can just bake them, frost them, and eat them all yourself, at your leisure.

Because at R&R, we make the special available for everyday enjoyment and consumption.

  banana cupcake

Banana Cake Cupcakes 

2 Tablespoons unsalted butter, room temperature

2 Tablespoons granulated sugar

1 egg yolk

1 Tablespoon sour cream or plain yogurt

1/2 teaspoon vanilla extract

1/4 cup all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon baking soda

pinch of salt

1 small ripe banana, mashed

2 Tablespoons chopped walnuts, optional

Cream Cheese Frosting

1 ounce cream cheese, room temperature

1 Tablespoon unsalted butter, room temperature

2/3 cup powdered sugar

1-2 teaspoons milk or cream

1/2 teaspoon vanilla extract

pinch of salt

banana cupcakes w cream cheese frosting

Preheat your oven to 350 degrees. Line a muffin pan with 3 cupcake liners.

To make the cupcakes, beat together the butter and granulated sugar in a large mixing bowl until light and fluffy. Beat in the egg yolk until fully incorporated. Mix in the sour cream and vanilla. Slowly stir in the flour, baking powder, baking soda, and salt until just mixed in, careful not to over mix. Fold in the mashed banana and walnuts until well mixed into the batter.

Divide the batter between the 3 cupcake liners. Bake in preheated oven for 20-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow to cool completely before frosting.

While the cupcakes are cooling, make the frosting by beating together the cream cheese and butter. Once completely mixed together, slowly stir in half of the powdered sugar. Mix in the milk, vanilla, and salt, and then the remaining powdered sugar. Add a little more milk or powdered sugar until you reached a desired consistency. Refrigerate the frosting until cupcakes are cooled. Frost cooled cupcakes.

Makes 3 cupcakes.

banana cake cream cheese frosting

{Adapted from The Food Network}

Click below to listen to or read Serial #28 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #28, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #28, text © Jeffrey Anderson


About Elaine

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