Best Ever {I Mean Ever} Banana Cupcakes

Hey guys.  Um, can we talk?  I’m seriously bursting with happiness about some changes that will be happening over here in the next few weeks.  First off, in just 10 days it will be 5 years since I started this little adventure, with hubs and camera in tow.  A lot has happened in 5 years!  We made some pretty amazing new friends.  Yup, for real, that’s you.  And we’ve had some pretty great experiences.   Remember when we were in the launch issue of Taste of Home Canada Magazine?  That was seriously a thrill for me.   Like, icing on top of the cake amazing.  The bee’s knee’s.  You know, pretty darn cool.   And those articles for Food Bloggers of Canada?  That’s us, feeling proud to be networking with our fellow Canadian foodies alike.  As well, just last year, I became a contributor over at Hello Creative Family.  And I love that group of creative people over there.  Gosh, guys, I’m so darn grateful.  Because slowly but surely, this blog is climbing up to where I dream it to be.  And I’m hoping you’ll come right along with me.

 

Oddly enough, the very first post ever was called New Beginnings, which is just where we’re headed.   Pretty soon, this sweet little blog of mine, will have a whole new look.  I just can’t even tell you how excited I am.  No seriously, the designer I’m working with will probably want to strangle me when all is said and done.  This blog has been my pride and joy for 5 years, so moving things around and doing a makeover is kind of overwhelming and scary.

Oh, don’t worry, desserts and sweets will still be a huge part of my blog, because frankly, this world needs a whole lot more cake.  But I’m also really excited to share other things about myself and my family too.  We live on a postage stamp sized lot, in the middle of a bustling city, but are working to shift to a more sustainable living.  We’re growing things, and upcycling things, supporting local farmers, and just generally trying to live a little more you know, soulfully.  I’ll be writing and posting about some of these idea’s along the way.

 

I’m thinking and hoping that this might be the last post, before the big reveal.  I thought it fitting to share one of my most pinned and viewed recipes, ever, in the last 5 years.   This time though, I’ve made it in cupcake form.  When I had the bake shop, I made hundreds of these Banana Cupcakes for weddings, showers and special events.  They’re super moist, full of that banana flavor that you love, and pretty simple and elegant.  Leave them un-iced for a quick snack too.  There is always a batch in my freezer, so the kiddos can grab a quick snack on their way out the door.

So, I guess this is it huh?  Is this where we stand at the door, awkwardly twiddling our fingers, hoping to see each other again soon?  It might be quiet here for a week or two, but when I come back, I promise I’ll be all dolled up.  Have I told you yet HOW EXCITED I AM?!

See you soon friends,

Renee

Best Ever Banana Cupcakes

yield 24 – 30 cupcakes

• 1 ½ cups bananas , mashed (about 3)
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• generous pinch of freshly grated nutmeg
• ¾ cup oil
• 2 cups sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 1 ½ cups buttermilk, room temperature

Cream Cheese Frosting:

• 250 gr. cream cheese at room temperature
• 1/4 cup unsalted butter, room temperature
• 1/4 cup Crisco
• 6 cups powdered sugar
• 1/4 tsp salt

Preheat oven to 350°.  Prepare 3 cupcake trays with 30 liners total.

1.  In a small bowl, mix mashed banana with the lemon juice; set aside.  In a medium bowl, mix flour, baking soda , nutmeg and salt; set aside.

2.  In a large bowl, mix oil and sugar until well combined.  Beat in eggs, one at a time, then add in vanilla.

3.  On low, add the flour mixture alternately with the buttermilk.  Stir in banana mixture.

4.  Pour batter into prepared liners, no more than 1/4 cup per liner, and bake in preheated oven for 20 minutes.  Place cupcakes on wire racks and cool completely.

5.  While the cupcakes cool, make the icing by beating the cream cheese, Crisco and butter in a large bowl.  Beat until smooth and well combined.  Add salt.  Add the icing sugar slowly and mix well to remove any lumps.  Fill a piping bag (with a 1M tip), and ice using a circular motion to create the rose effect.  Cupcakes can be stored in the refrigerator and brought to room temperature before serving.  You may have extra frosting left over, which is delicious on homemade cinnamon buns!

*recipe adapted from Food.com