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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
1/2 stick butter, softened |
1/2 cup sugar |
1/4 cup brown sugar ( i prefer dark brown) |
1/2 cup mashed ripe banana |
1 tsp vanilla extract |
1 cup flour (all-purpose) |
1/2 tsp baking soda |
1/2 tsp ground nutmeg |
1 tsp ground cinnamon |
1/4 tsp salt |
4 tbsp sour cream |
3 ounce bar cream cheese, softened |
2 tbsp butter, softened |
1 3/4 cup confectioners sugar |
1/4 cup chopped pecans |
Directions:
1. Line a regular muffin pan (12 sections) with cupcake papers.
2. Preheat oven to 350.
3. Mash the banana.
4. Cream the 1/2 stick butter with the 1/2 cup sugar and 1/4 cup brown sugar.
5. Add one egg, beat well, then add the other egg and beat well.
6. Add the mashed banana and the vanilla extract and mix well.
7. Combine the dry ingredients (flour, soda, nutmeg, cinnamon and salt) and stir them well to mix, then add to the creamed mixture in two portions, stirring in the sour cream in between the two additions of dry ingredients.
8. Fill the muffin cups 1/2 full and bake at 350 for 18-22 minutes. A toothpick inserted near the middle should come out clean when your cupcakes are done.
9. Leave in pan for 10 minutes, then remove from pan and cool completely before frosting.
10. When cupcakes are cool, mix cream cheese, the 2 Tbsp butter and the vanilla.
11. Beat the confectioners sugar in gradually. Beat well until creamy.
12. Frost the cupcakes.
13. Sprinkle the chopped pecans on top, pressing in lightly if necessary to make them all stick.
14. Store in refrigerator because of the cream cheese in the frosting.
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