1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
*(substitute with gluten free almond flour)
4 eggs
1/4 tsp. nutmeg
1 cup ripe bananas, mashed (about 2 large bananas)
1. Preheat the oven to 350F. Combine the butter, sugar, flour, eggs, and nutmeg in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups (bright sunny yellow baking cups would be so pretty with these cupcakes). Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup cream cheese
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
1 banana, thinly sliced (or banana chips)
2. In a large bowl, beat the cream cheese with an electric mixer until soft and smooth. Add the icing sugar, lemon juice, and vanilla. Beat on med-high speed until well combined. Swirl the frosting onto each cupcake with a spatula or piping bag. Top with a banana slice or chip.
Makes approximately 18 cupcakes
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