Banana Cupcakes with Cream Cheese Frosting

Are you surprised that I would start with desserts from the LOST finale party? I didn't think so. They are a cross between banana bread and a cupcake. I think this makes them perfect for breakfast, don't you? What - you put cream cheese on bagels, and you eat that for breakfast!

Another thing I love about these cupcakes is they are dump and go. You basically put everything in your mixer at once, turn it on, and pour into your cupcake liners. That's even easier than a cake mix! I definitely recommend giving these cupcakes a try. (Palm trees and plastic airplanes optional.)

Banana Cupcakes with Cream Cheese Frosting

2 1/4 cups cake flour
1 2/3 cups granulated sugar
1 1/4 tsp. baking soda
1 tsp. salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/2 cups mashed ripe bananas
1 8-ounce package of regular cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract

Preheat your oven to 350 degrees. Grease your desired baking pan: either a 13×9x2 inch pan, two 9-inch round layer pans, three 8-inch round layer pans, or line cupcake tins with liners.

Measure all ingredients into the bowl of stand mixer fitted with the paddle attachment. Blend for 30 seconds on low speed, scraping down the sides of the bowl. Next, beat for three minutes on high speed. Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.

Bake oblong 45-50 minutes, layers 35-40 minutes, cupcakes 20-25 minutes. Cool completely on racks.

To make the frosting, beat together cream cheese and butter. With mixer on low speed, gradually add the powdered sugar until completely incorporated. Add the vanilla, and blend. You may add extra sugar or add a little bit of milk to thicken or thin the frosting to the desired consistency. Frost cupcakes as desired.

Source: adapted from Vintage Victuals