Okay, so maybe this isn't actually the recipe that started it all, but this recipe does have significance in my life.
I first made it this summer while I was at home visiting my parents, and my mom and grandpa were both pretty amazed by it. My dad said "that cake was pretty good" although he had two slices of it in one helping, and later tried to rectify himself and say that it was great. I still give him a hard time on that one.
This September, I entered this recipe as a Bundt cake for the fall fair where I live. I got a ribbon for it, but did not do as well as I thought I could have. Perhaps there is still a little bitterness there! However, the same day that I entered it was also the same day that I broke up with the guy that I had been dating for a couple of months. Now for that, I should have got a Best in Show for at the very least.
It's become one of those recipes that my classmates ask for by name. Or actually, it's more like "ohhh, when are you going to make THOSE cupcakes?"
So without further ado, "the" banana cupcakes.
Banana Cupcakes with Cream Cheese Frosting
Yield: 3-4 dozen cupcakes
Cupcakes:
1 1/2 cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cup sugar
3 eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1. Preheat oven to 325.
2. Place liners in cupcake pan
3. In a small bowl mix mashed bananas and lemon juice.
4. In another bowl, mix flour, baking soda, and salt.
5. In a large bowl, cream butter and sugar until light and fluffy.
6. Add eggs, one at a time.
7. Starting and ending with the flour mixture, alternately add the flour mixture and the buttermilk.
8. Add vanilla and stir in banana mixture.
9. Pour into prepared pan and bake for 25minutes or until toothpick inserted comes out clean.
Note: For the Bundt cake, I placed the cake immediately from out of the oven and into the freezer for 45 minutes. This is said to make the cake more moist. However, I did not do this with the cupcakes.
Frosting:
1/2 cup butter, softened
1 (8 oz) package of cream cheese, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
1. Cream butter and cream cheese until smooth.
2. Add vanilla.
3. Add powdered sugar, beating low at first and then at a faster speed until the frosting is smooth.
4. Spread onto cooled cupcakes.
Note: Garnish with walnuts or pecans.
