Obviously I’m a fan of fruit and sour cream going together in desserts?
I guess I like the tartness of the sour cream combined with the sweetness of the fruits. And in this recipe, the sour cream combined with the bananas also adds a great texture to the cupcake itself.
I don’t usually put nuts on top of these cupcakes, but the nuts were so pretty!
… that sounded inappropriate coming out of my fingertips.
With so many boys in my house growing up, there was a lot of sports talk. Sometimes Famous Julie would wander into a room and walk into the middle of a totally innocent conversation about balls and find it wildly inappropriate.
Soon we were all grounded from the word balls, so to carry on any type of normal conversation we were forced to drop the “b” and just say “alls” instead.
That’s pretty much the drill for circumventing any word that Famous Julie doesn’t like.
And it’s a rap ton of words.
Speaking of inappropriate… a nakey cupcake!
You will love the change of pace from the classic banana bread that we all automatically jump to when forced to bake with overripe bananas.
I’m sure everyone here will be shocked to know that I piled cream cheese frosting on top of these babies. You know of my disdain for cream cheese frosting.
Sarcasm was dripping from that sentence.
I am determined to get really good at piping frosting on top of cupcakes and making it look really pretty.
I guess I’ll have to make more cupcakes.
… More sarcasm.
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup mashed bananas
- 1 cup sour cream
- 1/4 cup vegetable or canola oil
- 1 (8 oz.) cream cheese, softened
- 5 tablespoons butter, softened
- 2 teaspoons vanilla
- 2 1/2 - 3 cups powdered sugar, sifted
- 1/8 teaspoon salt
- Preheat oven to 350° F.
- Into the bowl of an electric mixer add flour, sugar, baking powder and salt. Mix together until combined and then add eggs, mashed bananas, sour cream and oil. Mix for about 2 minutes or until batter is mostly smooth.
- Pour into cupcake tins lined with cupcake liners until they are about 1/2 - 3/4 of the way full.
- Bake for about 15 minutes or until a toothpick inserted into the middle comes out clean.
- Let rest for about 5 minutes before moving to a cooling rack.
- While the cupcakes are cooking or cooling, beat softened cream cheese and butter together until smooth and no lumps remain. Add vanilla and salt and whip to combine. Add powdered sugar 1/2 cup at a time until you like the taste and consistency.
- Pipe onto cooled cupcakes.
Sarcasm is my native tongue.