Thursday, August 16, 2012

Banana Cup-cakes

I love traditions. We always bake a cake or cup-cakes for the first day of school and this year was no different. This year, we had a bag of my banana-spinach baby-food to use up, so we found a recipe to tweak and add some fresh flavor! If you like banana bread, you'll love these. These are seriously too easy! The cinnamon peanut-butter frosting tops it off deliciously. Happy 1st day of school week, mamas! Cheers to a new year! 

Banana Cup-cakes
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas or 6 Banana/Spinach Mama Made cubes (thawed)
2 large eggs (farm fresh is best :)
1/2 teaspoon pure vanilla extract

Mix all ingredients together and spoon evenly into 14 cup-cake fillers. Bake at 350 for 25 minutes or until lightly golden brown. For extra fluffiness, set a bowl of water in your oven as you bake your muffins! Let cool completely before frosting.

Peanut Butter/Cinnamon Frosting
1 1/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon peanut butter
1/8 teaspoon ground cinnamon
1/2 tsp vanilla 
1/4 to 1/2 cup milk

Whip your butter. Add your peanut butter, vanilla, and cinnamon and whip well. Slowly add powdered sugar. Then add milk as you need to get consistency you want. Frost cupcakes, sprinkle, and as always...serve with a smile and enjoy!

 Little helpers make the baking more fun!

1 comment:

  1. Hi Jess! I have been making banana spinach cubes for Norah ever since she had yours when we were in Iowa this summer, I never knew banana froze so well! I wish we were closer so I could get more of your yummy baby food! These muffins look yummy, I will have to try them!