Banana Cupcake Recipe

by Natalie
(Sacramento)

A friend of mine sent me this banana cupcake recipe a couple of days ago.

Cupcakes (adapted from a recipe in Best of Taste of Home, Volume 2):

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 medium bananas, mashed

Frosting:

3/4 cup semisweet chocolate chips
1/3 cup butterscotch chips
1/3 cup butter
2 cups confectioners' sugar
half-and-half

Preheat oven to 350F (180C).

Place cupcakes papers into a 12-cup muffin tin.

In a large bowl, beat together the butter and sugar; add the eggs and vanilla. Beat in the flour, baking soda and salt, then beat in the bananas.

Divide the batter among the cupcake papers, and bake for 20 minutes or so until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.

In a medium microwave-safe bowl, microwave the chocolate and butterscotch chips on "high" for 1 minute or more, until melted; stir until smooth. Whisk in the butter and 1 cup of the confectioners' sugar. Add 1/4 cup half-and-half and whisk until smooth. Add the remaining confectioners' sugar, then add more half-and-half little by little -- continuing to whisk the frosting -- until it is well combined and the frosting is of spreading consistency. Spread the frosting onto the cupcakes, and enjoy!