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:

Quickview
409k Calories
4g Protein
10g Total Fat
76g Carbs
2% Health Score
Limit These
Calories
409k
20%

Fat
10g
16%

  Saturated Fat
6g
37%

Carbohydrates
76g
26%

  Sugar
58g
64%

Cholesterol
55mg
19%

Sodium
82mg
4%

Get Enough Of These
Protein
4g
9%

Vitamin A
1942IU
39%

Selenium
11µg
16%

Manganese
0.29mg
14%

Vitamin B1
0.18mg
12%

Vitamin B2
0.21mg
12%

Folate
47µg
12%

Phosphorus
90mg
9%

Iron
1mg
8%

Vitamin B3
1mg
7%

Calcium
63mg
6%

Potassium
182mg
5%

Fiber
1g
5%

Vitamin B6
0.09mg
4%

Vitamin B5
0.41mg
4%

Vitamin D
0.59µg
4%

Magnesium
15mg
4%

Copper
0.07mg
4%

Vitamin B12
0.19µg
3%

Vitamin E
0.46mg
3%

Zinc
0.4mg
3%

Vitamin K
2µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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