Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- dash of nutmeg
- 1 cup sour cream
- 1/4 cup butter or margarine, melted
- 2 large eggs
- 1 cup mashed very ripe bananas (2 medium bananas)
- 2 ounces softened cream cheese
- 1/4 cup butter, melted
- 1/2 tsp vanilla extract
- 2 Tbsp milk
- 1/2 tsp ground cinnamon
- 2 cups confectioners’ sugar
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Using a mixer, beat the eggs, sour cream, butter and bananas; slowly add the dry ingredients and blend just until moistened.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20-22 minutes. Cool and top with Cinnamon–Vanilla Icing. Top that with chopped nuts if desired. Makes 18 cupcakes.
- For the icing -using a mixer, mix the cream cheese, butter and vanilla until well combined. Add half of the confectioners’ sugar and mix until creamy. Add the milk, cinnamon and the remaining confectioners’ sugar and beat until creamy and smooth.
