The cupcakes turned out moist, deliciously sweet, with a perfect slightly crusty top. All in all, this recipe is a keeper for me, and one that I will surely re-make.
The book suggests that they are delicious unfrosted, and true enough, they were delicious with and without the frosting.
Makes 12 cupcakes
2 very ripe bananas
¾ cup canola oil
1 cup sugar
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
Cream Cheese Frosting
1 stick (½ cup) butter, at room temperature
1½ cups cream cheese, at room temperature
3 cups confectioners’ sugar
- Preheat the oven to 350°F.
- Mash the bananas in a small bowl, and set it aside.
- In a large bowl, use a mixer to combine the oil and sugar until fully mixed.
- Add the eggs, one at a time, and then the vanilla, and keep mixing until smooth.
- Combine the flour, baking soda, and salt in a medium bowl. With the mixer set at the lowest speed, add the flour mixture a little at a time, mixing until all is combined and the batter is smooth. Use a spatula to fold in the bananas by hand.
- Fill a nonstick muffin pan or 12 cupcake cups half-full with batter, and bake for 15 to 20 minutes, or until a toothpick stuck into the middle comes out clean. Set aside to cool completely in the pan.
- Make the frosting: use a mixer to cream the butter and cream cheese in a large bowl until fully combined and smooth. With the mixer set on the lowest speed, slowly add the confectioners’ sugar, mixing until it is completely incorporated and the frosting is smooth.
- Use an offset spatula to frost the cupcakes with the cream cheese frosting. (For neater cupcakes, you can put the frosting in a pastry bag and pipe it onto the tops.)