Cheesecake Banana cupcake
| PREP TIME: 15 MIN | COOK TIME: 17-20 MIN | TOTAL TIME: 37 MIN |
Here is one more recipe to add to all the things were making with bananas now a days. These are soft and fluffy with that touch of creamy from the cheesecake baked inside.
Ingredients
Cupcake
- 1 1/3 Cups All Purpose Flour
- 1 1/2 Tsp Ground CInnamon
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 3 Ripe Bananas
- 1/2 Cup Melted Butter
- 1/4 Cup Buttermilk
- 2 Large Eggs
- 1 Tsp Vanilla
Cheesecake Filling
- 4 oz Cream Cheese
- 1/4 Cup Sugar
- 2 Tbsp Sour Cream
- 1/2 Tsp Vanilla
Cream Cheese Frosting
- 6 Oz Cream Cheese
- 8 Oz Unsalted Butter
- 3 Cups Powdered Sugar
- 1/4 Tsp Vanilla
Instructions
- Make Sure all of your wet ingredients are room temperature so they incorporate well.
- Preheat your Oven to 350F Degrees.
- Prepare your Cupcake Pans with the Cupcake Papers.
- Sift your flour, Cinnamon, baking soda, baking powder and salt in a bowl.
- In a separate bowl mash your bananas until there are no lumps. Add and whisk all the remaining wet ingredients to the mushed banana (Yes, sugar is a wet ingredient).
- Fold in two portions your dry ingredients into your wet ingredients and whisk until combined.
- You will have a beautiful batter do not over mix to prevent your cake from being dry.
- Put aside and make your cheecake filling.
- Cream Cheese and sour cream must be room temp.
- With a hand mixer mix all your ingredients in med-high speed until combined and creamy.
- Give your cupcake batter a gentlemix since its been sitting a moment.
- Fill your cupcake liners about half way with the banana cupcake batter.
- Add one tablepoon of cheesecake filling to each cupcake towards the middle and give it a mix with a tooth pick the filling is thick its just to mix it enough so that its spread around the top of the cupcake.
- Bake for 17-20 Mins or until a toothpick inserted on the side there is no cheesecke comes out clean (Depends on your oven and Cupcake pan on bake time).
- Make sure your butter and Cream Cheese are Room Temp
- In a stand mixer with a paddle attachment cream your butter and cream cheese for 5 mins.
- Add your sugar in low speed one cup at a time.
- Add Vanilla.
- Scrape the sides and bottom of your bowl and whisk for another 5 minutes until creamy.
- The butter for your frosting should be taken out to room temp before the cream cheese is taken out. Cream cheese only needs about 30-45 Mins out before making frosting.
- Ripe Bananas are the way to go with these cupcakes. It will make all the difference in the taste.
- These are amazing with pecans, walnuts even some shredded coconut.
- Share your pics with me on social media! #sweetmelibakery
