Banana Chocolate Chip Cupcakes With Cream Cheese Frosting Recipes

BANANA CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F. Line two muffins pans with paper cups.
• In a small bowl, combine the mashed bananas with the lemon juice. Set aside.
• In a separate large bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes, then beat in the eggs one at a time, beating between each addition.
• Beat in the vanilla extract.
• Beat in the flour mixture alternately with the buttermilk.
• Fold in the mashed bananas then portion out the batter into the muffin cups so that they are 3/4 full. (This recipe yields about 30 cupcakes.)
• Bake the cupcakes for 18 to 22 minutes until a toothpick inserted comes out clean.
• Remove the cupcakes from the oven and set them aside to cool while you make the frosting.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
• Add the butter and beat until smooth, scraping down the sides as needed.
• Sift the confectioners' sugar into the bowl, then add the vanilla extract and beat until light and fluffy, about 2 minutes.
• Slather the frosting atop the completely cooled cupcakes and top with dried banana chips (optional). (See Kelly's Note.)
• If you prefer to pipe the frosting, chill it in the fridge for at least 20 minutes before transferring it to a piping bag or sealed plastic bag fitted with your choice of piping tip.

BANANA CUPCAKES

Steps:

• Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and cinnamon.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy - about 4 minutes.
• Add in sour cream, vanilla and eggs and mix until combined.
• Gradually add the flour mixture to the butter mixture and mix until just combined.
• Fold in the mashed bananas until incorporated, taking care to not over mix.
• Use a large cookie scoop (about 3 tablespoons) to divide the batter between the prepared muffin cups.
• Bake cupcakes in preheated oven for 18-20 minutes, or until the tops turn golden-brown and a toothpick inserted in the middle of the cupcake comes out clean.
• Allow cupcakes to cool completely before frosting. Garnish with chopped pecans.

BANANA CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
• CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
• Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
• In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
• Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
• FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
• Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!

BANANA-CHOCOLATE CHIP CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
• In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Store loosely covered.