Caramel Banana Cupcakes

I have an ongoing list of new cupcake flavors that I intend on baking, on my refrigerator .  (Doesn't everybody?)

I am constantly pulling recipes from websites, from cookbooks, blogs and magazines and I found that the best way to organize them (and remember them) was to start a list and post it on the refrigerator door.  That way, when it's time to bake cupcakes - I've got instant inspiration.  (By the way, this strategy works for dinner ideas too.)

Some of my favorite cupcake recipes have come from annies-eats.com.  She has a way of pulling flavors together that I never would have even thought about combining into a cupcake.

This caramel banana cupcake is adapted from her recipe and I hope that even if the flavor combination doesn't appeal to you - the pictures will draw you in for a closer look.

These cupcakes really are the incredible.  A perfect little treat for a cool Fall day. 

Banana Caramel Cupcakes

2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana

Caramel buttercream

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

 
Mix in the mashed banana until well combined.

Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.

 
With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Pour batter into prepared cupcake pan and bake 25 minutes at 350.  (For jumbo cupcakes.)  Cool on wire racks.

Frost with caramel buttercream and drizzle with caramel sauce.

Ciao!

Hummingbird Cupcakes

Anyone remember the hummingbird cake that I made a few months ago?

Just thought you might need a little memory jogger.  :)

Anyway, it was a big hit in this house.  We ALL really liked this fruity, moist cake.

After all, it was stuffed full of bananas and pineapple and pecans and coconut - what's not to like?

 

I decided it was time to make a more portion controlled version of the delicious cake.  (You get my drift?)  This version came from the browneyedbaker.com.  I put my own little spin on her recipe and it's slightly different from my cake version but I really liked these a lot.  

Hummingbird Cupcakes

Cupcakes:
2 cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
1 & 1/3 cups mashed banana (2 to 3 large bananas)
2/3 cup crushed pineapple, drained (about half of a 20-ounce can)
2/3 cup walnuts or pecans, toasted and chopped
1 & 1/3 cups granulated sugar
11 tablespoons unsalted butter, melted and cooled
1½ teaspoons vanilla extract
2 eggs

Frosting:
12 ounces cream cheese
½ cup unsalted butter, at room temperature
1 tablespoon vanilla extract
4 cups powdered sugar

Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin tins with paper liners; set aside.








Whisk together the flour, baking soda, salt, and cinnamon; set aside.












In another bowl, stir together the banana, pineapple, walnuts; set aside.















With an electric mixer on medium-high speed, beat the butter, sugar, and vanilla until combined.






Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Continue beating until the mixture is pale and fluffy.

Add the banana mixture to the egg mixture, beating until combined.

Stir in the flour mixture with a rubber spatula.

 
Divide the batter evenly among the lined cups, filling each three-quarters full.

Bake, rotating tins halfway through, until golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes.

 Combine frosting ingredients in mixer and frost cupcakes.  Sprinkle with cinnamon.

So what do you think? Coconut or no coconut?  Pecans or walnuts?  I want to hear your opinion.

Ciao!

Banana Bread Cookies

It's official.  The windows are open and the air conditioner is OFF!  Yippee!!!

Time to kick off this Fall baking season with some yummy breakfast cookies.  Soft cookies packed with bananas and walnuts and dabbled with chocolate chips - I can think of no better way to kick off this glorious season of Fall baking.

These cool Fall mornings just beg for a steaming cup of hot tea and a yummy breakfast cookie. 

Enjoy you Fall, friends. 

Banana Bread Cookies

• 2 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup mashed ripe bananas (about 2 large bananas)
• 1/2 cup sour cream
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup walnuts, chopped 

In a small saucepan melt the butter until it turns brown and smells nutty.

Remove from heat immediately and add the white and brown sugars. Let sit for about 5 minutes to cool. 

 

Pour into a large mixing bowl and add the egg and vanilla.

Mix in banana and sour cream.

 

In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.

 

Fold in the chocolate chips and nuts. Dough will be wet.

Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart.

Bake at 350 degrees for 10-12 minutes or until edges are brown.

Time to get your tea ready.  These cookies are really delicious when they are warm out of the oven. 

 

I stored my cookies in the freezer.  They defrost really quickly and they freeze really well.

Ciao!