I was thinking of what to do yesterday night, so I thought of why not baking some banana cupcakes? We still have ripe bananas and cream cheese in the fridge so I’m going to transform them into something beautiful and delectable.
Also, it’s my parent’s wedding anniversary perfect delights for two lovebirds!
I run out of piping bags so instead, I used Ziploc. The cream cheese frosting didn’t turn out pretty smooth so I just slathered the frosting and topped it with chopped walnuts. See the photo below.
But I’m really glad that my cupcake turned out moist and not dry as what I’m expecting. The cream cheese that I made, perfectly complemented the cupcake – not too sweet but you can really taste the banana and walnuts.
Look at those lovely cupcakes! You can also make these for New Year’s Eve just give it a twist. It’s up to you whether you’ll make it pop with glitters or just like the ones below.
- 2¼ cups All purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cups walnuts, chopped
- 1¼ cups brown sugar
- ½ cup room temperature butter
- 3 eggs
- 1 cup mashed ripe bananas
- ½ cup buttermilk
- 1 tsp vanilla
CREAM CHEESE FROSTING
- 8 oz cream cheese
- ½ cup butter
- 1 tsp vanilla
- 3 cups powdered sugar
Preheat oven to 150°C. ( I’m using Halogen Oven)
In a mixing bowl, beat sugar and butter together in a medium speed, then beat in eggs one at a time.
Combine buttermilk, bananas, and vanilla into sugar mixture and beat on medium speed until well blended.
In another medium mixing bowl, whisk flour, baking soda, and salt together.
Stir dry ingredients into wet ingredients and mix well slowly adding walnuts.
Pour mixture ¾ full into cupcake liners.
Bake for 10-12 minutes. Insert a toothpick to check if it’s ready.
In a large mixing bowl, beat butter and cream cheese together.
Add vanilla and mix.
Slowly add powdered sugar and beat until creamy.
Wait for the cupcakes to cool then it’s ready for frosting.
HAPPY BAKING! 🍰👅💖