Banana Bread Cupcakes with “The Best Frosting I Ever Had”

Mondays suck, they always do. Having to wake up early in the morning for a 9 am class after the weekend is just terrible..

One random Monday morning however, I just gave in. I couldn’t take another terrible Monday so I just decided to skip my first 9 am class and bake! (Hoping I could make it to my second class… but I didn’t… oops.)

On the bright side, is there any better way to start the day than to bake some awesome Banana Bread Cupcakes with “The Best Frosting I’ve Ever Had?” Nope. It was actually a pretty great morning, and I was beyond proud by how delicious the cupcakes came out. They tasted a.m.a.z.i.n.g.

I rushed through the recipe, cut the left over bananas into rounds, placed them on top of each cupcake and finally took my first bite. I had a moment. The icing was just sweet enough and the banana bread so moist that my taste buds could hardly believe I had baked that all by myself. …Ohh it was such a beautiful morning!

As I finished I was now almost late for my third class (oops), I picked up an extra cupcake and ran out the door. As I walked to class I smiled to myself. I was by far one of the best Monday mornings I had in a while.

Banana Bread Cupcakes

– 1 1/2 cups all-purpose flour (spooned and leveled)

– 3/4 cup sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup (1 stick) unsalted butter, melted

– 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)

– 2 large eggs

– 1/2 teaspoon pure vanilla extractΒ 

“The Best Frosting I Ever Had”

– 1 cup Milk

– 5 Tablespoons Flour

– 1 teaspoon Vanilla

– 1 cup Butter, barely room temperature

– 1 cup Granulated Sugar (not Powdered Sugar!)

Start with the icing first:

In a small saucepan whisk flour into milk and heat, stirring constantly until it thickens. Remove from heat and let it cool to room temperature.

Continue with the cupcakes:

Preheat the over to 350 degrees

Place paper liners in a muffin pan

In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt

Make a well in center of the flour mixture. In the well, mix together butter, mashed bananas, eggs, and vanilla

Stir to incorporate flour mixture (do not overmix). Spoon batter into the muffin cups (but don’t add to much batter in each)

Bake for 25-30 minutes, or until you enter a toothpick in the center and it comes out clean

Go back to the icing:

Cream the butter and sugar together until light and fluffy. Add the vanilla to the cooled milk/flour mixture (from step 1). Then add that cooled milk/flour mixture (from step 1) to the butter/sugar mixture and beat until it resembles whipped cream.

To see the step-by-step post about the icing click here.

Go back to the cupcakes:

Remove cupcakes from pan, letting cool completely. Spread the frosting over the cupcakes. Slice banana into rounds and place one on each cupcake.

Take a bite and enjoy it!

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