Friday, November 19, 2010

Banana Cupcakes with Cream Cheese Icing

What could be better than banana bread, baked in cute portions, all jazzed up with creamy frosting and topped with crunchy nuts? It’s a dream come true, a fortune cookie proved authentic, a reason for living (aside from the other 2 billion of course).

What do you do when you have leftover cream cheese frosting? Why you find a recipe to use it of course. I guess you could eat it straight from the bowl, but that would be a little gross, not to mention totally infringing on my nutritional standards.

What is one of the most potassium rich fruits? It’s your common food with the apes, the one that goes better with peanut butter than jelly does, the food b is for, after a is for apples. It’s your friend, the banana.

What reduces the risk of high blood pressure and stroke, helps your kidneys function properly, reduces stress, and keeps you up and running? Yep you guessed it. Potassium!


Do you really need any more reasons to try out this recipe?


½ cup trans fat free margarine
1 ½ cups sugar
2 eggs
1 tsp vanilla extract
1 cup mashed ripe bananas
¼ cup buttermilk
2 cups all-purpose flour
1 tsp baking powder
¾ tsp baking soda

For the cream cheese frosting:
1/2 pound cream cheese, softened
1 stick butter, softened
1 tsp vanilla extract
2 cups sifted confectioners' sugar


1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, cream the margarine and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, and baking soda; add to the banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
3. Bake in the oven for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
4. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost cupcakes and enjoy!

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