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Cupcakes:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup mashed very ripe bananas
1/4 cup plain yogurt
1/3 cup finely chopped pecans
Frosting
4 ounces cream cheese (NOT low-fat), softened
2 tablespoons unsalted butter, softened
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 1/2 cups confectioners’ sugar
Instructions
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup mashed very ripe bananas
1/4 cup plain yogurt
1/3 cup finely chopped pecans
Frosting
4 ounces cream cheese (NOT low-fat), softened
2 tablespoons unsalted butter, softened
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 1/2 cups confectioners’ sugar
1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. To prepared the cupcakes, whisk together flour, baking soda, baking powder, nutmeg, and salt in a medium bowl.
3. Beat butter with a mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide the batter evenly among the muffin cups but don’t bother to smooth the tops.
4. Bake 20 to 25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cool on a wire rack.
5. To prepare the frosting, beat cream cheese and butter with a mixer on medium speed until smooth. Beat in extracts and lemon zest. On low speed, gradually beat in confectioners’ sugar only until frosting is smooth and thick. Frost each cupcake. Refrigerate about 1 hour to set the frosting. Bring to room temperature before serving. Leftovers keep well, covered in the refrigerator, for 2 to 3 days. Serves 12.
Recipe by Greg Patent, Relish the Season, March 2007.
2. To prepared the cupcakes, whisk together flour, baking soda, baking powder, nutmeg, and salt in a medium bowl.
3. Beat butter with a mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide the batter evenly among the muffin cups but don’t bother to smooth the tops.
4. Bake 20 to 25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cool on a wire rack.
5. To prepare the frosting, beat cream cheese and butter with a mixer on medium speed until smooth. Beat in extracts and lemon zest. On low speed, gradually beat in confectioners’ sugar only until frosting is smooth and thick. Frost each cupcake. Refrigerate about 1 hour to set the frosting. Bring to room temperature before serving. Leftovers keep well, covered in the refrigerator, for 2 to 3 days. Serves 12.
Recipe by Greg Patent, Relish the Season, March 2007.
