Banana Pumpkin Cupcakes with Cream Cheese Icing
The recipe Banana Pumpkin Cupcakes with Cream Cheese Icing can be made in roughly 1 hour and 35 minutes. For 50 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 413 calories. This recipe serves 12. 111 person found this recipe to be tasty and satisfying. Head to the store and pick up flour, ground cinnamon, granulated sugar, and a few other things to make it today. It is an inexpensive recipe for fans of American food. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Culicurious. Overall, this recipe earns a rather bad spoonacular score of 27%. Try Pumpkin Cupcakes With Cream Cheese Icing, Pumpkin Cupcakes with Orange Cream Cheese Icing, and Carrot Cupcakes With Cream Cheese Icing for similar recipes.
Servings: 12
Preparation duration: 35 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon baking powder
1 cup mashed ripe bananas
1/2 cup brown sugar
1/2 cup canned pumpkin
3 cups confectioners' sugar
1-8 ounce package cream cheese, softened
2 large eggs
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon kosher salt
1 stick unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 cup whole milk
Equipment:
stand mixer
bowl
oven
toothpicks
Cooking instruction summary:
Preheat oven to 350 ºF.In a small bowl, mix the pumpkin and bananas and set aside.In a medium bowl, mix flour, baking soda, salt, cinnamon and ginger, and set aside for now.In stand mixer fitted with the paddle attachment, on medium-high speed, cream the butter and sugar until light and fluffy.Switching to medium speed on the mixer, beat in the eggs one at a time then add in the vanilla.Next switch to low speed on the mixer. Carefully add in the flour mixture alternating with the milk. Stir in banana/pumpkin mixture carefully by hand.Divide batter into 24 cupcakes.Bake in pre-heated oven for 40 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool for at least 20 minutes before frosting.While the cake is baking, prepare the frosting: In the stand mixer, cream butter and cream cheese until smooth. Add the vanilla, and mix again until incorporated. Finally, add confectioners sugar, and mix until frosting is smooth and fluffy.Once the cupcakes are cooled, either spread or pipe the icing onto the cupcakes.
Step by step:
1. Preheat oven to 350 ºF.In a small bowl, mix the pumpkin and bananas and set aside.In a medium bowl, mix flour, baking soda, salt, cinnamon and ginger, and set aside for now.In stand mixer fitted with the paddle attachment, on medium-high speed, cream the butter and sugar until light and fluffy.Switching to medium speed on the mixer, beat in the eggs one at a time then add in the vanilla.Next switch to low speed on the mixer. Carefully add in the flour mixture alternating with the milk. Stir in banana/pumpkin mixture carefully by hand.Divide batter into 24 cupcakes.
2. Bake in pre-heated oven for 40 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool for at least 20 minutes before frosting.While the cake is baking, prepare the frosting: In the stand mixer, cream butter and cream cheese until smooth.
3. Add the vanilla, and mix again until incorporated. Finally, add confectioners sugar, and mix until frosting is smooth and fluffy.Once the cupcakes are cooled, either spread or pipe the icing onto the cupcakes.
Nutrition Information:
covered percent of daily need
