I always have too many bananas.
It’s an ongoing thing. There are brown bananas as at my house ALL THE TIME.
They’re just so unpredictable. Sometimes all you do is blink and they’re no good. Then no one wants to eat them and your husband is all, “Why do you always buy too many bananas,” and you’re like SERIOUSLY? I don’t buy too many bananas. I buy the exact right amount. They just turn brown too fast, sometimes.
Gah. Like I can control nature.
Also, can we talk about why we can have things like iPads and the internet and cars with televisions in them, but we can’t make bananas with an indicator that tells you how long until they turn brown?
I don’t know what technology people are working on nowadays, but they need to get their priorities straight. For real. And do you remember on the Rocky movie where he fights the Russian, and he had that robot that brought them drinks and stuff? Why isn’t that a whole deal now? I mean…the movie is decades old. Why did Rocky have a robot over 20 years ago and I don’t?
Seriously, technology people. Get with it already.
Back to bananas.
So, I guess some people make banana bread or muffins when they have brown bananas, but I make cupcakes. Because cupcakes have frosting and muffins do not.
(unless you want to make that a thing? In which case, COUNT. ME. IN)
Obviously, there are lots of different frostings that can go on banana cupcakes, but I went with strawberry. According to the yogurt industry, strawberry banana is a BIG THING, and I’m assuming they’ve done all the market research. I watch Mad Men . I’m just kind of an enlightened person, if you haven’t noticed.
The banana cupcake part is super duper simple and will work even if your bananas aren’t brown.
The frosting, as you can see, is perfect.
Perfect cupcake, perfect frosting. The end.
- 3 large bananas, mashed
- 2 Tablespoons lemon juice
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 3/4 cup (12 Tablespoons) salted butter (I use Challenge Butter), softened
- 2 1/4 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups buttermilk
- 3/4 cup (12 Tablespoons) salted butter, softened
- 4 oz cream cheese (1/2 8 oz block), softened
- 1/3 cup frozen sweetened strawberries in syrup, thawed and pureed
- 3 1/2 cups powdered sugar
- Preheat oven to 350. Line 24 muffin tins with liners and set aside.
- In a small bowl, combine mashed bananas and lemon juice and set aside. In another bowl, mix the flour and baking soda and set aside.
- In a large mixing bowl beat the butter with a mixer on medium speed for 30 seconds. Add the sugar and beat on medium until light and fluffy, 2 minutes. Beat in eggs, one at a time until combined, scraping the bowl after each. Beat in the vanilla. With the mixer on low speed, beat the flour mixture and buttermilk in alternately, starting and ending with flour and scraping the sides of the bowl as needed. Fold in mashed bananas.
- Fill muffin tins 2/3 full. Bake for about 15 minutes or until the center of cupcakes springs back when lightly touched. Allow to cool completely. on a wire rack.
- Prepare frosting: In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add pureed strawberry mixture, beating on low until smooth. Add powdered sugar and continue beating on low until JUST mixed. Increase mixer speed to high and beat for one minute.