Signature Sunday – Super Moist Banana Bread Cupcakes With Cinnamon Cream Cheese Icing

A while back, I had made those Banana Bread Brownie Bars, and they were so good that I have made them a number of times since. But the batter  makes a lot of cake, and we can’t always eat it all ourselves, so I end up giving some away. What I do is I make half in a 9×9″ pan, and then I use a disposable 9×9″ pan to make the other half and give it to friends. This week, I had some overripe bananas, but I didn’t have that disposable pan, so I decided to make cupcakes instead. While making those cupcakes, I decided to go out on a bit of a limb to create my own recipe for them. And thus, Signature Sunday was born. Not a Pinterest idea in the strict sense…but it could be, so feel free to pin it!

First, I got the ingredients together:

Cupcakes:

  • 1-1/2 c. sugar
  • 1 c. sour cream
  • 1/2 c. butter, softened
  • 2 eggs
  • 3 or 4 overripe bananas, mashed
  • 2 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tsp ground cinnamon

(Directions below)

Icing:

  • 8 oz. of cream cheese (room temperature)
  • 1 stick of butter (also room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 3 cups of confectioners sugar (roughly, you can add more or less, depending on what consistency you want from the icing.)

Place cream cheese, butter, vanilla extract, and cinnamon in mixing bowl and whip, gradually adding confectioner’s sugar until fluffy.

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Preheat the oven to 325 degrees.

Then, beat the butter and sugar until it’s nice and fluffy, about two minutes.

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Then add the sour cream and beat again until smooth.

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Add the eggs, one at a time.

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In a separate bowl, mash the bananas. Mine were a little on the small side, so I used 4 of them.

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Add them to the egg/sugar mixture.

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In a separate bowl, sift all of the dry ingredients, and then gradually add them to the wet ones until they are completely incorporated.

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Fill the muffin cups with paper liners 2/3-full with the batter,

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and bake for 25 minutes.

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I also made some mini-cupcakes, which baked at the same temperature for 12 minutes.

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After the cupcakes cool completely, they can be topped with the cinnamon cream cheese icing.

These are the mini-cupcakes.

These are the mini-cupcakes. .

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This is one of the bigger ones.

They turned out nice and moist on the inside, and absolutely delicious all around. Be sure to keep these in the fridge until right before you serve them, to keep the icing fresh.

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