I tried to think of a witty headline for this one but failed. Sorry.
I wanted to make Josh something for dessert. Josh loves bananas. I considered doing another batch of roasted banana bars but wanted something new. And simple. And easy. And cakey. And Josh loves cupcakes. So…well, that was that. However instead of putting the banana in the cupcake, I thought I’d try putting it into the frosting instead.
Because that works, right?
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour
2/3 cup milk
Preheat oven to 350°F. Line a muffin tin with liners; set aside.
Using an electric mixer, cream butter and sugar at medium-high speed until fluffy, about 3 minutes. Add eggs one at a time, beating after each. Mix in vanilla, baking powder and salt at low speed. Mix in half of flour; add milk and remaining flour; mix at low speed until smooth.
Spoon batter into prepared cups. Bake until a cake tester comes out clean, 20 minutes. Cool
Roasted Banana Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
2 whole bananas
Place bananas on a cookie sheet and roast in the oven at 350F for 15-20 minutes, or until the skin is black and the inside is very soft. Cool.
Place butter and cream cheese in a mixer and cream until soft and fluffy. Scoop out banana flesh and add to the butter mixture, along with powdered sugar, gradually. Beat at low speed until blended thoroughly. Spread on cooled cupcakes. (Optional: sprinkle with cinnamon)