Description

These cupcakes are moist and flavorful and very light.

Ingredients

Scale

Cupcakes:

¾ teaspoon lemon juice
¼ cup milk (just shy of ¼ cup)
2 eggs separated
½ cup butter
1 cup sugar
2-1/4 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
pinch of salt
3 ripe bananas mashed

Cream Cheese Frosting:

½ cup (1 stick) unsalted butter softened
8 oz cream cheese softened (brick-style, not spreadable)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar

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Instructions

Cupcakes:

Preheat oven to 375°F.

Add lemon juice to bottom of measuring cup. Add enough milk* to make ¼ cup (of lemon juice and milk) and set aside.

Beat egg whites on high until stiff peaks form and set aside.

In a separate bowl, cream together butter and sugar with mixer.

Add in yolks and milk mixture.

Mix together flour, baking powder, baking soda & salt. Slowly add to butter mixture.

Stir in bananas. Then gently fold in egg white mixture.

Pour muffin mixture into lined (or greased) muffin tin.

Bake for 17-20 min or until cupcakes spring back when lightly touched.

Cream Cheese Frosting:

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.