Banana Blueberry Cupcakes
Take the flavors of a really good muffin, and give it the texture of cake. Top with cream cheese frosting and you have a great summer cupcake!
Ingredients
Cupcakes
- 2 cups cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup very ripe banana
- 1/2 cup buttermilk
- 1 cup fresh blueberries, tossed in 1 tsp cake flour
Cream Cheese Frosting
- 1 cup butter, at room temperature
- 8 ounces cream cheese, cubed and chilled
- 4 cups powdered sugar
- 1 tsp vanilla
Instructions
Cupcakes
- Preheat oven to 350 degrees. Place cupcake liners in pan and set aside.
- In a medium bowl, whisk cake flour, baking powder and salt. Set aside
- In a large mixing bowl, beat butter until smooth and pale. 2-3 minutes on medium high speed. Add sugar and beat well. Add eggs, one at a time, and beat on medium speed. Add vanilla and mashed bananas until well combined.
- Alternate flour mixture with buttermilk, beginning and ending with flour. Incorporate well but do not overmix.
- Gently fold in blueberries with a spatula.
- Divide batter evenly among cupcake liners. Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool pans for 10 minutes and then remove cupcakes. Cool on wire rack until completely cool. Frost with cream cheese icing.
Cream Cheese Frosting
- In a large mixing bowl, beat butter on medium-high speed until pale. Add cubes of cream cheese and mix well
- On low speed, add powdered sugar one cup at a time. Increase speed to medium-high and beat for 3 minutes. Add vanilla and beat until well combined.
- Pipe frosting onto cooled cupcakes and add a few blueberries for garnish.