Banana cupcakes with vanilla cream cheese frosting
Makes: one 3 layer cake or 26 cupcakes Prep time: 30 minutes Bake time: 22 - 26 minutes
Ingredients
1 and 1/2 cups whole milk at room temperature
3/4 cup unsalted butter at room temp
1 cup light brown sugar
1 cup granulated sugar
3 eggs at room temperature
2 teaspoons best quality vanilla
1 teaspoon salt
1 and 1/2 teaspoons baking soda
3 cups all purpose flour
3 medium ripe bananas mashed, approximately 1 and 1/2 cups
Frosting
8 ounces full fat cream cheese at room temp
1 cup unsalted butter at room temp
6 cups confectioners sugar
1 teaspoon vanila
1 to 2 tablespoons heavy cream
pinch of salt
Directions
Preheat oven to 325 degrees F
If making a cake, butter and flour 3 – 8″ cake pans and line with parchment. If making cupcakes, line muffin tins with cupcake liners
In a medium bowl with a paddle attachment, beat butter and sugars on medium speed for 2 minutes
Add in eggs, vanilla, salt and baking soda and mix until smooth. Make sure to scrape the sides down as you go
With your mixer on low, alternate adding flour and milk. Beginning and ending with flour. Do not over mix the batter as it will make the cake rubbery and tough.
Mix in the bananas until just incorporated
Divide the batter evenly among the 3 prepared pans. If making cupcakes, use an ice cream scooper to fill the cupcake liners 3/4 full
If making a cake, bake approximately 35 minutes, or until the middle of the cake springs back and is a golden brown
For cupcakes, bake approximately 23-26 minutes, depending on your oven
Cool completely and refrigerate before frosting
To make the frosting, place cream cheese and butter in your mixing bowl with a paddle attachment and beat on medium speed for about 2 minutes until smooth. Add vanilla and cream. Slowly add confectioners sugar one cup at a time until you achieve the desired consistency. The frosting should be thick and be able to hold up well to frosting the cake or cupcakes. Frost the cake or cupcakes when the layers or cupcakes are completely cool.