Home Made Banana Cupcakes

Mashed bananas and shortening make these adorable banana cupcakes extra moist and flavorful. Each bite packs a scrumptious banana butter frosting, warm banana cake, and gooey espresso cream cheese filling. For a bit of crunch, top with baked banana chips.
This recipe is for those who wish to make the mini, bite sized, versions with the home made frosting! I find that this version is more delicious then the first but if your short on time and still wanna make these bad boys then try the other recipe!


Ingredients

• 1- 8 ounce package cream cheese, softened
• 3 eggs
• Nonstick spray for baking
• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/2 teaspoons instant espresso coffee powder
• Dash salt
• 2 ounces semisweet chocolate, melted and cooled
• 1 cup mashed ripe bananas (2 to 3)
• 3/4 cup buttermilk or sour milk*
• 1/2 cup shortening
• 1 teaspoon vanilla
• Banana slices or banana chips
• Unsweetened cocoa powde

Directions

1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Lightly coat twenty-four to thirty 2-1/2-inch muffin cups with cooking spray. In a large mixing bowl combine flour, the 1-1/2 cups sugar, the baking powder, baking soda, and the 1/2 teaspoon salt. Set aside.
2. Preheat oven to 350 degrees F. In a medium mixing bowl beat cream cheese and the 1/4 cup sugar with an electric mixer on medium-high speed until combined. Beat in one of the eggs, the espresso powder, and the dash salt. Stir in melted chocolate. Set aside.
3. Add mashed bananas, buttermilk, shortening, and vanilla to flour mixture; beat with an electric mixer on low speed until combined. Add the remaining two eggs; beat on medium speed until combined (batter may climb beaters).

Mini Cupcakes

1. Lightly coat seventy-two 1-3/4-inch muffin cups with cooking spray.
2. Spoon a rounded teaspoon of the batter into each prepared muffin cup.
3. Drop 1 level teaspoon of the cream cheese mixture into each muffin cup.
4. Spoon a dollop of the batter over the cream cheese mixture in each muffin cup (cream cheese mixture will not be completely covered).
5. Bake for 12 to 14 minutes or until a toothpick inserted near the center comes out clean.
6. Cool cupcakes in muffin cups on wire racks for 5 minutes.
7. Remove cupcakes from muffin cups.
8. Cool completely on wire racks. Frost as directed above. Makes 72 cupcakes.

Banana Butter Frosting

Ingredients

• 1/2 cup butter
• 1/2 cup mashed ripe banana
• 6 1/2 cups powdered sugar
• 1 tablespoon milk
• 2 teaspoons vanilla

Directions

1. Allow butter to stand at room temperature for 30 minutes.
2. In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth.
3. Beat in banana. Gradually add 3 cups of the powdered sugar, beating well.
4. Beat in milk and vanilla.
5. Gradually beat in the remaining powdered sugar until frosting reaches piping consistency.