Spiced Banana-Rum Cupcakes
Use up your over-ripe bananas in these moist, lightly spiced cupcakes flavored with a hint of rum and frosted with a rum-spiked cream cheese frosting.
Servings: 18 cupcakes
Ingredients
- 2-1/4 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick
- 3/4 cup sugar
- 2 eggs lightly beaten
- 1-1/4 cups mashed bananas about 3 very ripe bananas
- 1 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 1/4 cup buttermilk
For the Spiced Rum & Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 1-1/2 tablespoons butter softened
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons spiced rum
- 1-3/4 cup confectioners' sugar
Instructions
- Position a rack in the center of the oven and preheat to 375°F. Line 18 muffin cups with paper liners.
- Sift together flour, baking powder, soda and salt. Beat the butter and sugar together until creamy, then add the eggs and beat until light and fluffy.
- Add the bananas and beat until smooth. Add the extracts and buttermilk and combine well. Add the flour mixture, about 1/2 cup at a time, beating until smooth after each addition.
- Spoon the batter into the paper-lined muffin cups and bake for 18 to 20 minutes, or until the tops of the cupcakes spring back readily when touched and a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then remove the cupcakes and allow them to cool completely on a wire rack.
- While the cupcakes cool, place the cream cheese, butter, cinnamon, vanilla extract, rum and confectioners' sugar in a large mixing bowl. Beat at medium-high speed with an electric mixer until smooth and creamy. Refrigerate for 10 minutes before frosting the cooled cupcakes.
- Store cupcakes in the refrigerator and bring to room temperature before serving (about 10 minutes out of the fridge).