Hello!
I just made this recipe for the first time today, and it was amazing! I noticed that I had some overly ripe bananas sitting in the kitchen, so instead of making my usual banana bread I decided to go with some banana cupcakes. Seeing as I tend to find a way to sneak some alcohol into my cupcakes I decided on a Crown Royal cream cheese frosting. The result was fantastic! My family and friends told me I should try to patent my frosting recipe. So, if you have a couple bananas sitting around I highly recommend giving these a go! They are a banana cake with a brown sugar oat topping and Crown Royal cream cheese frosting.
Ingredients:
Cupcakes:
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
½ cup granulated sugar
4 ounces butter, room temp.
¼ cup sour cream
2 large eggs
1 ½ teaspoons vanilla extract
2 large ripe bananas, peeled and mashed, I recommend freezing them overnight and then letting them thaw, then just cut the tops off and squeeze out the already mashed bananas (Warning: it’s pretty gross looking).
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
½ cup granulated sugar
4 ounces butter, room temp.
¼ cup sour cream
2 large eggs
1 ½ teaspoons vanilla extract
2 large ripe bananas, peeled and mashed, I recommend freezing them overnight and then letting them thaw, then just cut the tops off and squeeze out the already mashed bananas (Warning: it’s pretty gross looking).
Oat topping:
3 tablespoons butter, softened
¼ old fashioned oats
Cinnamon, to taste
3 tablespoons butter, softened
¼ old fashioned oats
Cinnamon, to taste
Frosting:
8 ounces cream cheese, room temp.
4 ounces butter, room temp.
2 pounds powdered sugar
1 teaspoon vanilla extract
4 table spoons Crown Royal (more or less depending on taste and consistency preferences)
8 ounces cream cheese, room temp.
4 ounces butter, room temp.
2 pounds powdered sugar
1 teaspoon vanilla extract
4 table spoons Crown Royal (more or less depending on taste and consistency preferences)
Directions:
Cupcakes:
Preheat the oven to 350 F and line a 12-cup muffin tin with cupcake liners.
Preheat the oven to 350 F and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and then add the granulated sugar. Beat with a mixer until combined. Add the sour cream and vanilla.
In a small bowl, mash the bananas. Slowly beat in the eggs, one at a time.
Incorporate the dry mixture and wet mixture, and banana mixture together until thoroughly combined, be careful not to overmix.
In a small bowl, mash the bananas. Slowly beat in the eggs, one at a time.
Incorporate the dry mixture and wet mixture, and banana mixture together until thoroughly combined, be careful not to overmix.
To make the oat topping, combine the butter, oats, and cinnamon in a small bowl.
Fill each cupcake liner three-quarters of the way full (I like to use an ice cream scoop). Sprinkle the oat topping on top. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, roughly 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Frosting:
Cream the cream cheese and butter together for 3 minutes. Slowly add the powdered sugar. Mix until thoroughly combined. Add the vanilla and Crown Royal.
Cream the cream cheese and butter together for 3 minutes. Slowly add the powdered sugar. Mix until thoroughly combined. Add the vanilla and Crown Royal.
Decorate the cupcakes however you wish! I sprinkled a mixture of granulated sugar, cinnamon, and nutmeg on top.
I hope you enjoy!
