with Cinnamon Cream Cheese Frosting
INGREDIENTS
1⅔ c (210g) self-raising flour
½ tsp ground cinnamon
¼ tsp salt
½ c (115g) unsalted butter, softened
¾ c (150g) brown sugar
2 large eggs, room temp
¼ c (60g) plain milk + 1 tsp vinegar (let sit for 10 minutes before using)|
1½ tsp vanilla extract
1 c (240g) mashed ripe bananas (about 2–3 bananas)
For the cinnamon cream cheese frosting:
225g cream cheese, softened
½ c (115g) unsalted butter, softened
3 c (360g) icing sugar, sifted
1 tsp ground cinnamon
1 tsp vanilla extract
Pinch of salt, to taste
METHOD
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Preheat oven to 180°C. Line muffin pans with baking paper.
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In a medium bowl, whisk together self-raising flour, cinnamon, and salt.
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In a large bowl, beat butter and brown sugar until smooth and creamy. Add eggs one at a time, beating well after each.
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Add the milk-vinegar mixture, vanilla, and mashed banana. Mix until well combined.
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Gently fold in the dry ingredients until just combined—avoid overmixing.
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Divide the batter between the cupcake liners, filling about three quarters full.
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Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before frosting.
To make the frosting:
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Beat cream cheese and butter together until smooth.
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Add icing sugar, cinnamon, vanilla, and a pinch of salt. Beat until light and fluffy.
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Pipe or spread over cooled cupcakes and dust with extra cinnamon.
