These were absolutely delicious. They are very moist and the banana/blueberry combination goes perfectly together. Then when you add cream cheese frosting, WOW they are even better. Enjoy!
I found them here.
3/4 c. butter, softened
1 c. white sugar
1 c. brown sugar
3 eggs
1 t. vanilla extract
1 1/2 c. mashed bananas (about 3 bananas)
3 c. flour
1 1/2 t. baking soda
1/2 t. salt
1 lemon, juiced and zested (the zest is for the frosting)
1 1/2 c. milk
2 c blueberries, washed and picked over
extra blueberries and sliced almonds for garnish
Cream Cheese Frosting:
1/4 c. butter, softened
1 8 oz. package light cream cheese, softened
1 t. vanilla extract
3 c. powdered sugar
Pinch salt
1. Preheat the oven to 325°F. Line your cupcake pans with liners. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla as well as the bananas. Mix until creamy. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.
2. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Using a large scoop, fill your cupcake pans 2/3 full.
3. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan and then remove to cooling rack and cool completely.
4. For the frosting: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla. Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth. Spread on cupcakes and garnish with blueberries.
