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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!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 18 cupcakes

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.