I want to share my thought process on these cupcakes because honestly, this what goes on in my head most of the time:
“I want to make cupcakes. I could make lime and coconut cupcakes but most of the people I am making these for wouldn’t eat them. That is shame because coconut and lime sound delicious. I could make just lime cupcakes but I just made lime cookies. Well, I could do coconut but that goes back to no one eating them. Oh, I know! I have some fresh strawberries that I can use- how perfect for spring. I could do a strawberry filling, strawberry cupcake, and vanilla frosting or I could do a vanilla cupcake, strawberry filling, and strawberry frosting. Well crap. Hey, wait a minute. I have a really ripe banana left. I should throw that into the cupcake. So, that would leave me with a banana cupcake, strawberry filling, and…. Well, I am kind of tired of buttercream so that would leave me with cream cheese. That actually sounds pretty darn good.”
I never can stick with my first thought! There will be lime/coconut cupcakes eventually- I guess strawberry just sounded better.
I was half tempted to name these cupcakes “smoothie cupcakes” because whenever I hear smoothie, I automatically think strawberry banana smoothie and that is what these cupcakes tasted like.
- Banana Cupcake:
- 6 tablespoon butter
- ¾ cup sugar
- 1 medium ripe banana
- 1 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 1 cup + 1T flour
- ⅓ teaspoon baking powder
- ⅓ teaspoon baking soda
- pinch of salt
- 6 tablespoon milk
- Strawberry filling:
- 3 cup frozen strawberries
- ¼ cup sugar
- 2 tablespoon corn starch
- Cream Cheese Frosting:
- 4 ounce cream cheese
- 3 tablespoon butter
- 4 cup powdered sugar
- 2 teaspoon vanilla
- 2-3 tablespoon heavy cream
- To make Strawberry filling, place strawberries in a small saucepan and heat over medium heat. Let heat until juice begin to extract from strawberries and fill the bottom of the pan. Stir frequently, add in sugar and cornstarch. The sauce will begin to thicken and if should be consistency of pudding (the sauce will thicken as it cools.) If the sauce is too thick before cooling, add a spoonful of sugar. Scrap into a separate bowl and set aside to cool.
- Preheat oven to 350˚.
- In a small bowl, sift dry ingredients and set aside.
- In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Beat in banana until well combined with the butter and sugar. Add in egg and vanilla, continue to beat until incorporated. Add ⅓ of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining flour and mix until batter is combined- don’t over mix.
- Divide batter into 12 cupcakes and bake for 15-18 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
- Once cupcakes are cool, combine butter, powdered sugar, cream cheese and vanilla in a bowl. Using a paddle attachment, beat frosting, adding enough of the whipping cream to achieve a spreadable consistency- add more powdered sugar if frosting is not thick enough.
- To fill the cupcakes, scoop filling into large piping bag with a coupler on the end. Cut an X into the cupcake and place the end of the coupler- squeeze until strawberry filling comes out of the top of the cupcake (cupcake will hold together as long as you don’t over fill it!)
- Swirl with frosting as desired!
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