Cinnamon Recipes
How To Make Banana Cupcakes with Cinnamon Cream Cheese Frosting ! Perfect !
Today I want to introduce to you a new dish that is Banana Cupcakes with Cinnamon. And of course, I show you how to make this dish at home in an easy way.
Banana Cupcakes with Cinnamon
Preparation ingredients:
6 pieces
Banana cake
83 g all-purpose flour
1/3 teaspoon baking soda
1/3 teaspoon cinnamon powder (cinnamon sticks)
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 fruit)
38 g unsalted butter, room temperature
33g brown sugar
33g white sugar
33 g eggs, room temperature (2/3 large eggs)
20 g sour cream or unsweetened yogurt, room temperature
2/3 teaspoon vanilla
40 g (1/6 cup) fermented milk (skim milk), room temperature (homemade: 1/3 mcf white vinegar or lemon juice + 38.5 g unsweetened milk)
Frosting Cinnamon Cream Cheese
75 g cream cheese, room temperature
38 g unsalted butter, room temperature
120 g (1 cup) finely ground sugar
1/3 teaspoon vanilla
1/6 teaspoon cinnamon powder
a little salt
Banana Cupcakes with Cinnamon making steps:
Turn on the oven to 177C. Line cupcake paper on 6 molds.
Mix flour, baking soda, cinnamon, and salt together to form a dry mixture.
Banana Cupcakes with Cinnamon Cream Cheese Frosting making steps 2
Set mixer on high speed, beat butter and 2 sugars until blended, about 2 minutes. Add eggs, sour cream, vanilla and beat on low speed. Use a spatula to scrape the edges of the bowl. Add mashed banana and dry mixture and beat little by little, without needing to be thorough. Turn off the machine, finally pour in the fermented milk, now use a spatula or whisk to mix from the bottom up.
Banana Cupcakes with CinnamonCream Cheese Frosting making steps 2
Pour cake mixture into 2/3 to 3/4 capacity of each box. Bake for 17 minutes, poke in the center with a toothpick to check for any crumbs.
Beat cream cheese and butter on high speed until smooth. Reduce speed, add finely ground sugar, vanilla, cinnamon powder and salt and beat for 30 seconds. Increase speed and beat for 2 more minutes. You can add finely ground sugar if you want the ice cream to harden or put it in the fridge for 10 minutes before freezing.
The cake has cooled completely before freezing. Use the tip of your choice. I use Ateco 807. With salted caramel, very tasty. The cake will keep in the fridge for 5 days in an airtight container.
