Banana and Cream Cheese Cupcakes

I made these cupcakes for my family and they all loved them. The original recipe called for 1/2 cup chopped pecans in the cake batter but my family doesn't like pecans, so I left them out. The batter didnt rise a whole bunch, but did rise a little. I tried to put even amounts of batter in each cup, but scooped too much at the beginning, so if I were to do these again I would start with a little bit of batter and then add evenly. All in all, I would definitely want to make these cupcakes again.


Recipe modified from: The Cupcake Paragon Books 2011
Makes 24 cupcakes

1/2 cup butter, softened, or soft margarine
1/2 cup superfine sugar
1/2 tsp vanilla extract
2 eggs lightly beaten
2 ripe bananas, mashed
1/4 cup sour cream
1 3/4 cups all-perpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda

FROSTING
2/3 cup cream cheese
5 tbsp unsalted butter, softened
1 tsp vanilla extract
2 1/4 cups powdered sugar

Preheat the oven to 375˚F/190˚C. Put 24 paper liners into shallow muffin pans.

Place the butter, superfine sugar, and vanilla extract in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the mashed bananas and sour cream. Sift in the flour, baking powder, and baking soda and, using a metal spoon , fold into the batter.

Spoon the batter into the paper liners. Bake in the preheated oven for 15-20 minutes, or until risen, golden, and firm to the touch. Transfer to a wire rack and let cool.

 

To make the frosting, put the cream cheese, butter, and vanilla extract in a bowl and blend together with a spatula. Sift in the powdered sugar and beat until smooth and creamy.

 

Spoon the frosting into a pastry bag fitted with a star tip. Pipe a wavy line of frosting on top of each cupcake and decorate if you would like to.