Banana Cupcakes

Since we liked this recipe so much for Benjamin's birthday cake, I thought I'd tweak it to make some cupcakes for Jillie's school birthday celebration. They got mixed reviews from the kids, but overall, they seemed to work out well. Though I am always surprised by how big cupcakes look in the hands of 4-year-olds. Happy birthday to my baby girl!

Banana Cupcakes
A variation on this recipe from Gourmet



For cupcakes:
2 1/4 cups sifted cake flour (not self-rising; sift before measuring)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup plain yogurt or well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs

For frosting:
1/2 pound confectioners' sugar (about 1 7/8 cups)
4 ounces cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 teaspoon vanilla

Make cupcakes: Preheat oven to 350°F. Grease muffin tin or line with muffin cups.

Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together mashed banana, yogurt or buttermilk, and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix.)

Divide batter evenly into muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean. Remove from pan and cool completely on a cooling rack.

Make frosting: Into a large bowl sift confectioners' sugar. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth. Frost cupcakes, adding food coloring and/or decorations, as desired.