Sort of a Recipe for Banana Cupcakes

I whipped up some banana cupcakes the other day. I usually just make banana bread with my ripe bananas, but I wanted something a little different.


Here is the recipe I used:

Banana Cake


1 1/2 C sugar
1/2 C butter
1C (3medium) ripe bananas, mashed
2 eggs
1/2 C sour milk

2 C all-purpose flour
1 tsp soda
1 tsp baking powder
1 tsp vanilla


I didn't follow the directions, so I'll just tell you what I did. I wanted a light cake and the directions said to separate the eggs and whip them first. Ha! Too much work.

I creamed my butter and sugar, then I added the eggs and beat the heck out of it.Then I added the bananas and whipped it until it was fluffy like whipped cream. (this was pretty fun!) Then I added all the rest of the stuff, but not the milk. I always do that last in case I don't need it all. I got a little worried because I am too lazy to mix all my dry in a different bowl and add slowly so I had dumped it all into a big heap on top of the batter and the baking soda reacted to the vanilla. There may have been a mini volcano-like effect in the batter bowl, but who can say?
Then I added in the sour milk and beat it all up for a good 2 minutes or more till it was creamy and fluffy.

Bake @ 350 till it's done. I really don't remember how long.



Aren't I a great recipe writer? 


What's that you say? I should stick to mixes?


LOL



For the frosting, I chose a Maple-Cinnamon Cream Cheese. (it was so good I had to capitalize it!) I don't usually use recipes for my frosting because I am the kind of baker who tastes and adjusts as she goes. But for the sake of sharing, here is what I did, roughly:

4oz cream cheese softened in the micro, but not melted
1/2 tsp maple flavoring
about 1/2 tsp cinnamon
2-3 C powdered sugar

Normally I would have added more powdered sugar and splashed in some milk until it was the right consistency but I didn't need much since didn't frost the entire batch. I just added the powdered sugar until it was thick enough to pipe on. This makes for a very rich, very hard-to-resist frosting. The left-overs are awesome on graham crackers...or sucked straight from the piping bag (not that I would know anything about that, mind you.)



I hope you like them.

My kids told me to knock it off with the frosting, by the way, so I am going to have to come up with a new way to make my cupcakes "pretty" without making everyone sick. (not that I mind eating the extras)


What do you use? Do people eat it or pick it off?


Oh well! My father told me I can't please all the people all the time. He was right.