Banana Mini-Cupcakes with Cream Cheese Nutmeg Frosting

Ok, let’s just say that you made it this far in December without eating enough sweet things.  Or that you have another holiday party to go to and don’t want to take fudge, star-shaped cookies, or gingerbread.  Or, more likely in my house, you have some bananas that are past the point that anyone will eat them plain and half a block of cream cheese and don’t want to waste them.  Whatever the case, these mini-cupcakes are delicious, banana loaded, cute, and make a great four-bite treat with a cup of hot tea.  This recipe makes nearly 4 dozen so you’ll have plenty to share.

Banana Mini-Cupcakes with Cream Cheese Nutmeg Frosting

for cakes:

  • 4 Tbs butter
  • scant 1/2 cup white sugar
  • scant 1/3 cup brown sugar
  • 2 eggs
  • 2 large ripe bananas
  • 1/3 cup plain yogurt or sour cream
  • 1 1/4 cup flour (generally I promote using whole wheat but not here – use unbleached white)
  • 1/2 tsp baking soda
  • 1 small pinch salt
  • 1 tsp ground nutmeg

for frosting:

  • 4 oz cream cheese
  • 2 Tbs butter
  • 1/2 – 3/4 cup powdered sugar
  • 2 tsp ground nutmeg

Preheat oven to 350 degrees and line mini cupcake pans with mini cupcake papers.  To make cakes, cream together the butter and sugars.  Add in the eggs, one at a time, and cream again.  Mash the bananas and add them to the butter.  Mix the dry ingredients together in another bowl then add to the butter in two parts, alternating with the yogurt.  Fill cupcake papers about 3/4 full then bake until they are starting to brown lightly and a knife comes out clean (about 10 minutes, but you will have to check.)  Remove from oven and let cool on wire rack.  To make frosting, cream together all the ingredients then spread over cooled cakes.  Eat.  Share.  Enjoy.

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