Banana Muffins with Mascarpone Cream Frosting PRINT
- YIELD: 12 servings
You might notice that these muffins are unfrosted. That’s because I think the muffins are plenty sweet enough without the frosting. However, I can tell that the frosting would rock!
Either way, these are a tasty way to use up ripe bananas.
|3||cups all-purpose flour|
|1||tsp baking soda|
|½||tsp baking powder|
|½||tsp ground cinnamon|
|½||tsp ground nutmeg|
|1||cup vegetable oil|
|1||Tbs vanilla extract|
|4||ripe bananas, peeled and coarsely mashed|
|3||oz cream cheese, room temperature|
|6||Tbs (¾ stick) unsalted butter, room temperature|
|⅓||cup mascarpone cheese, room temperature|
|½||cup chopped walnuts, toasted|
1 Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
2 Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.
3 Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
4 Divide the batter among the prepared muffin cups.
5 Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.
6 Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
7 To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy.
8 Beat in the mascarpone cheese and then beat in the honey.
9 Spread the frosting over the muffins. Sprinkle with the walnuts.