Banana Cupcakes

Author:Inspired by Moosewood Simple, pg. 274
Yield:12 cupcakes


1 1/2 cups mashed ripe bananas
1/2 cups olive or vegetable oil
1 1/3 cups packed brown sugar
1 tsp. vanilla extract
1/4 cups plain yogurt
1 1/2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
8 oz. cream cheese
3 tbsp. butter
1 cups sifted powdered sugar
2 tbsp. brewed coffee


  1. Preheat the oven to 350F. Prepare two standard cupcake pans with liners, cooking spray or butter.
  2. With an electric mixer on medium speed, mix the wet ingredients until smooth and creamy, a minute or two.
  3. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed until smooth.
  4. Spoon the batter into the cupcake pans, filling each cup about 3/4 full.
  5. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
  6. Optional frosting: Mix all the frosting ingredients with an electric mixer on low speed until creamy and smooth. Cool cupcakes for at least 15 minutes before frosting.