Banana Cream Cheese Cupcakes

Banana Cream Cheese Cupcakes

My grandsons wanted me me to make Banana cupcakes so I experimented a little to see what I could come up with.

Bake at 350 decrees
For 20 - 22 minutes

Makes 24 cupcakes

Cupcake Ingredients:

1/2 Cup shortening
1 Tbs unsalted organic butter
1 1/2 cups organic sugar
2 eggs
2 large mashed ripe bananas
1 tsp vanilla extract
2 cups organic all purpose flour
3/4 tsp baking soda ( I used (3) 1/4 teaspoons)
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup organic whole milk

In large bowl cream together shortening, butter, and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, baking powder, and salt; add to creamed  mixture alternately with milk, beating well after each addition. Fill paper lined muffin cups 2/3 full. Bake until golden brown or until toothpick inserted in center of muffin comes out clean. Cool for 5 minutes before removing from pan. Cool on a wire rack completely then frost.

Banana Cream Cheese Frosting

4 ounces unsalted organic butter softened
4 ounces cream cheese softened
1 cup powdered sugar
1 tsp vanilla
1 large mashed banana
1/2 cup of organic whole milk

In large bowl beat together butter and cream cheese with an electric beater on low speed or plastic spatula. Add powder beat until smooth and creamy. Add bananas mix well, add vanilla and milk, mix well. Put frosting in refrigerator until cupcakes are completely cooled. Stir frosting then put in frosting bag and pipe away or frost cupcake with a plastic spatula. I added a sliced banana to the side of the cupcake and red sugar crystals, since that's what my grandsons requested. Enjoy your cupcakes.

* If you live where it's humid you will need to keep your cream cheese frosting cool while frosting the cupcakes or it will melt. I had to frost the cupcakes quickly since I live in good old Charleston, South Carolina.