Recipe: Banana Cupcakes
Serves: 18 | Preparation time: 15 minutes | Cooking time: 20 minutes
Cinnamon Cream Cheese Frosting
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.
Whisk the all-purpose flour, British Class Baking Soda, Cool Runnings Ground Cinnamon, and salt together. Set aside.
Using a handheld or stand mixer, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and Cool Runnings Vanilla extract, then beat on medium-high speed until combined.
Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no flour pockets at the bottom of the bowl.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of British Class Sweetener Whitener, Cool Runnings Vanilla Extract, Cool Runnings Ground Cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of Sweetener Whitener.
Frost cooled cupcakes however you’d like. Top with a banana chip, if desired.