Banana Bread Muffin Cupcakes
2 large eggs
¾ cup sugar
3 ripe bananas
¼ cup sour cream + 1 tsp. white vinegar
¼ cup oil
½ tsp. vanilla extract
1 ½ cups all-purpose flour
½ tsp. cinnamon
½ tsp. baking soda
1 tsp. baking powder
Cream cheese frosting
12 oz. (1 ½ packs) cream cheese, room temperature
1 cup powdered sugar (use more is needed to taste)
2 Tbsp. unsalted butter, room temperature
¼ tsp. vanilla
2 tsp. fresh lemon juice
Preheat oven to 355°F.
Line muffin pan with cupcake liners and coat with baking spray.
In a bowl, combine flour, cinnamon, baking soda and baking powder. Set aside.
In a large bowl, on medium speed, beat sugar and eggs about 2 minutes.
In a small bowl, combine the sour cream and vinegar, stir until well combined.
With a fork, mash the bananas. Add bananas, sour cream mixture, oil and vanilla to sugar/egg bowl. Mix until incorporated.
Add the flour mixture and mix until fully incorporated.
Divide the batter evenly between the cupcake cups.
Bake at 355°F for 18-22 minutes or until toothpick comes out clean.
Meanwhile, prepare the cream cheese frosting. In a bowl, beat cream cheese with butter. Add powdered sugar, lemon, and vanilla; mix until combined. Refrigerate until ready for use.
Cool muffins completely.
Pipe frosting onto muffins.
Store cupcakes in an airtight container.
Chef’s Notes: Don’t expect the icing to be sweet. You may want to taste it and add more sugar to it. I added about 1/8 cup more sugar for my personal use than normal. The lemon really adds such a great flavor to the cupcake and icing!