Wednesday, August 29, 2012

Egg Free Banana Cupcakes with Cinnamon Cream Cheese Frosting

I could not stop at one.  I had to eat a second cupcake.  Full of banana flavor, cakey and moist, topped with the perfect touch of cinnamon and cream cheese- this recipe is definitely a keeper! [{P.S. I have only just recently discovered the wonderful combination of bananas + cream cheese + cinnamon.  So good!  Where have you been all my life?}

 

Banana Cupcakes with Cinnamon Cream Cheese Frosting
From Egg Free Bakery, inspired and adapted from Cooking Classy 

1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups mashed very ripe bananas (about 2 large bananas)
6 Tbsp unsalted butter, softened
1 cup granulated sugar
1/4 cup applesauce
1 tsp vanilla extract
1/2 cup low-fat buttermilk

Preheat oven to 325 degrees. Line a muffin tin with paper liners. In a small mixing bowl sift together flour, baking powder, baking soda and salt, set aside. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy about 3 - 4 minutes. Mix in applesauce, vanilla and mashed bananas, until well combined. Mix in the flour mixture alternating with the buttermilk. Pour 1/4 cup mixture into muffin cups. Bake for 22-24 minutes until toothpick inserted in center of muffin comes out clean. Remove from oven and let muffins cool in muffin pan 5 minutes, then remove from muffin pan and let cool 30 minutes on a wire cooling rack. Once cooled, frost with cinnamon cream cheese frosting (recipe below). Store frosted cupcakes in a covered dish in the refrigerator until ready to serve. Yield 15-16 cupcakes

Cinnamon Cream Cheese Frosting
 3 oz. cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 3/4 cups powdered sugar
1/2-1 tsp milk


With an electric hand mixer, mix together cream cheese and butter.  Add vanilla, cinnamon, powdered sugar and milk and continue mixing until smooth and creamy add just enough milk as needed to help achieve smooth consistency.  Makes just enough frosting to frost 15-16 cupcakes!

Shared on real food allergy free: allergy free Wednesdays.

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