Banana Cupcakes w/ Lemon Cream Cheese
Source of Recipe
Relish the Season, March 2007
List of Ingredients
- Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed very ripe bananas
- 1/4 cup plain yogurt
- 1/3 cup finely chopped pecans
- Frosting:
- 4 ounces cream cheese (NOT low-fat), softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 1 1/2 cups confectioners� sugar
Instructions
- Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
- To prepared the cupcakes, whisk together flour, baking soda, baking powder, nutmeg, and salt in a medium bowl.
- Beat butter with a mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide the batter evenly among the muffin cups but don�t bother to smooth the tops.
- Bake 20 to 25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cool on a wire rack.
- To prepare the frosting, beat cream cheese and butter with a mixer on medium speed until smooth. Beat in extracts and lemon zest. On low speed, gradually beat in confectioners� sugar only until frosting is smooth and thick. Frost each cupcake. Refrigerate about 1 hour to set the frosting. Bring to room temperature before serving. Leftovers keep well, covered in the refrigerator, for 2 to 3 days.
Final Comments
Serves 12
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