Ingredients
- Cupcakes:
- 3 Cup(s) all purpose flour
- 3/4 Cup uncooked rolled oats
- 2 Teaspoon cinnamon
- 2 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 2 Cup(s) ripe mashed bananas (5 medium bananas)
- 3/4 Cup thawed frozen apple juice concentrate
- 4 eggs beaten
- 1/2 Cup butter melted
- 2 Teaspoon vanilla extract
- 3/4 Cup carob chips (optional)
- Cream Cheese Frosting:
- 2 , 8 Oz packages cream cheese
- 2 , 4 Oz stick unsalted butter (room temperature)
- 6 Cup(s) sifted powdered sugar
- 1 Tablespoon vanilla extract
- 1/2 Tsp almond extract
- 1/2 Teaspoon lemon juice
Preparation
Step 1
Cupcakes:
Preheat oven to 350 degrees.
Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside in a bowl.
In stand-alone mixer, combine banana’s, apple juice concentrate, eggs, butter and vanilla. Mix on medium speed with a whisk attachment for 2-3 minutes until well incorporated.
In thirds, slowly add dry ingredients to your wet mixture, until it is completely incorporated. About 1-2 minutes.
Add carob chips and oats and mix together.
Place cupcake papers in pan and divide batter into cups evenly. Fill about ¾ of the cup.
Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
Let cool on wire rack before frosting.
Cream Cheese Frosting:
In a stand alone mixer with a paddle attachment, cream together the butter and cream cheese until smooth. *Tip: Be careful not to over mix the two. Cream Cheese has more water content, and become runny if over mixed.
Add vanilla extract and lemon juice
Sift powder sugar, and slowly add to cream cheese butter mixture on low speed in thirds. Use more or less powder sugar depending on how thick you want your frosting.
Frost your cupcakes, sprinkle a few mini chocolate chips on top and enjoy!