Banana Cupcakes for Mother’s Day

I hope all you Mom’s had a great Mother’s day. Mine started with just a little of a blue funk, but my men rescued me.

The junk behind the funk: I had to miss my cousin’s bridal shower on Saturday and it bums me out that all my cousins get to play together in Indiana without me. My daughter caught a plane in Dallas to take her to Hong Kong on Sunday, and I just missed my baby girl. It’s hard to believe my baby is old enough to travel the globe without me. This was our my second Mother’s day without my Mom – do you ever get over missing your Mom on Mother’s day? And then, as if to prove a point, Mailey dog got sick (it was not pretty). Shew . . . I let my funk snowball. Fortunately for me, my husband and son took on the challenge of rescuing me from my little case of the blues and treated me royally with a gourmet brunch, fabulous gifts and a leisurely bike ride. By the end of the day, I was back in the perky pink, thanks to my men.

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Ben always puts a lot of thought and heart into his gifts. Knowing I’m trying to be more active, he gave me some perfect new bicycle gloves and a speedometer for my bike. Isn’t it cool that my son thinks I can go fast enough on my bike that I actually need to track my speed? Tom gave me some fun toys to make cupcakes. Check out those sprinkles, platter, cute spatula, cupcake compendium, and sprinkle stencils. I made my very first from-scratch cupcakes tonight. The cupcakes turned out fabulous . . . the icing, not so much. My icing turned out kind runny and sour, so, I’m going to share the cupcake recipe with you, but if anyone has any suggestions for good cream cheese icing, please feel free to leave me a comment.

Banana Cupcakes

  • 1 cup (2 sticks) sweet, unsalted butter, softened
  • 1 cup superfine sugar
  • 2 cups self-rising flour
  • 4 eggs
  • 1/4 tsp nutmeg
  • 1 cup (about 2 large) mashed ripe bananas

Preheat the oven to 350 degree F (175 degrees C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, eggs, and nutmeg in a large bowl and beat with an electric mixer until smooth, about two to three minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for five minutes. Then remove the cupcakes and cool on a rack. You can store unfrosted in an airtight container for up to three days, or freeze for up to three months.

That reminds me of a funny my Dad used to say. He joked that he could never spell Banana because he never knew when to stop . . . Banananananana. (He also had a problem with Mississississippi.)

Here’s hoping all your Mother’s days are filled with kindness – and thanks, Tom and Ben, for being my super heroes and rescuing me!

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Sweet Comments

  1. Nancy Gillmer says:

    The best cream cheese icing is really just 8oz of cream cheese, 1/2cup of butter and about 1lb of confectioners sugar (give or take a cup:-) flavor of your choice and your set!

  2. Linda sorry to hear about your funk. All the losses in our lives are so hard to live with. They creep up and snag us so. Glad your boys came to the rescue. Love the cupcake gift thing. Here is the perfect cream cheese icing recipe.
    2 pkgs cream cheese soft one stick of Parkay marg. (butter makes it to oily) vanilla to taste I like lots so I use almost a tablespoon. And then a bag of powdered sugar. Put the sugar in a little at a time and whip add more till you get the consistancy you want. Can’t wait to see all your cupcake recipes keep us in mind as you play. TFS all you do.

  3. I know you asked for cream cheese frosting, but I always use a chocolate buttercream on my banana cupcakes. Or a sprinkle of cinnamon and sugar.

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