COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

Funfetti-Banana Cupcakes & Cream Cheese Frosting

March 3, 2018

funfetti! banana bread! honestly, WHO doesn't like either of these things? [but even if you don't, keep reading because it's worth it, I promise.] I have taken two of my favorite treats and combined them to make the ultimate birthday/breakfast treat. for real though - they make a delicious breakfast. I think I have actually eaten all of them in the morning... in my bed. 

 

these cupcakes have the taste of your traditional and delicious banana bread, but with the light, airiness that comes with good ole boxed funfetti cake mix. it's perfect. however, it can actually be pretty dangerous because it feels like you are eating air. so why not eat more??

 

you'll definitely want to top them with the included cream cheese frosting recipe [below]. don't bother with that store-bought bologna. this stuff is easy to make and really brings the cupcakes home. plus you can save it for later and use it on plenty of other things: red velvet, carrot cake and banana bread items OR you could even add a bit of milk to loosen it up and drizzle over your cinnamon rolls! [drool] the amount below will be enough to frost a 9x13 cake or 24 cupcakes. you could also double the batch and store the remaining frosting in an airtight container in the fridge for up to 2 weeks.

FUNFETTI-BANANA CUPCAKES

Yields: 24 cupcakes or a 9x13 cake              Prep Time: 10 minutes            Bake Time: 20 minutes

 

INGREDIENTS

1 box of funfetti cake mix

2 [very ripe] bananas, mashed

½ cup vegetable oil

1 cup water

3 large eggs    

 

DIRECTIONS

In the bottom of a stand mixer [or large bowl] beat together the mashed bananas, eggs, vegetable oil and water.

Once well combined, slowly at the dry cake mix.

Pour the batter evenly throughout lined-cupcake pans or a lightly-greased 9x13 clear baking dish.

Bake for 20 minutes, or until a toothpick comes out clean.

Allow the cupcakes or cake to cool for about 1 hour before frosting. Frost with my homemade cream cheese frosting.

CREAM CHEESE FROSTING

Yields: will frost 24 cupcakes or a 9x13 cake             Prep Time: 5 minutes

 

INGREDIENTS

1 [8 oz.] pack of cream cheese, softened

¼ cup [½ stick] butter, softened

2 cups powdered sugar

1 tsp. vanilla extract   

2-3 Tbsp. whole milk

 

DIRECTIONS

Beat together the softened cream cheese and butter until combined and smooth. 

-- You can use either a stand mixer or a hand mixer.

Mix in the vanilla and then, while running, add the powdered sugar, one cup at a time.

Add in the milk 1 Tbsp. at a time until you’ve reached your desired consistency.

The milk is not necessary, it is more so if you want to loosen the frosting up.

Use immediately or store in an airtight container for up to 2 weeks. 

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