Banana Cupcakes

Banana Cupcakes
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/15253-banana-cupcakes-with-lemon-cream-cheese-frosting-relish.jpg?w=150
  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 20 mins

Ingredients

Cupcakes:
1 1/4cups all-purpose flour
1/2teaspoon baking soda
1/4teaspoon baking powder
1/4teaspoon freshly grated nutmeg
1/4teaspoon salt
6tablespoons unsalted butter (3/4 stick), softened
3/4cup granulated sugar
2 eggs
1teaspoon vanilla extract
1/2cup mashed very ripe bananas
1/4cup plain yogurt
1/3cup finely chopped pecans
Frosting:
4ounces cream cheese, softened
2tablespoons unsalted butter, softened
1/2teaspoon lemon extract
1/2teaspoon vanilla extract
Finely grated rind of 1 lemon
1 1/2cups powdered sugar

Instructions

  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. To prepare cupcakes, whisk together flour, baking soda, baking powder, nutmeg, and salt in a medium bowl.
  3. Beat butter with a mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide the batter evenly among the muffin cups but don’t bother to smooth the tops.
  4. Bake 20 to 25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cool on a wire rack.
  5. To prepare frosting, beat cream cheese and butter with a mixer on medium speed until smooth. Beat in extracts and lemon rind. On low speed, gradually beat in powdered sugar only until frosting is smooth and thick. Frost each cupcake. Refrigerate about 1 hour to set the frosting. Bring to room temperature before serving. Leftovers keep well, covered in the refrigerator, for 2 to 3 days

Recipe by Greg Patent.

 

Nutritional Info *per serving

  • Glycemic Load 9.62
  • Calories 300
  • Fat 14
  • Saturated Fat 7g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 60mg
  • Sodium 160mg
  • Potassium 95mg
  • Carbohydrate 41g
  • Fiber 1g
  • Sugars 29g
  • Protein 4g
  • Trans Fat 0
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 6%
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