Nashville, TN – Cupcakes have re-emerged as a fun alternative to traditional desserts. The recent revival reminds us of childhood memories and provides us a great opportunity to create new memories with our families.
It’s easy to understand why cupcakes are so appealing. No bothersome cake cutting, no need for a plate and fork, plus they’re fun to decorate for holidays, special occasions and especially fun for kids’ parties.As time draws near for end-of-school activities, Banana Nut Cupcakes with Chocolate Cream Cheese Icing made with a convenient muffin mix is sure to come in handy when time is short.
Of course, the fun part is getting the kids in the kitchen to help add the finishing touches. There are so many cute decorations available these days, all you need is some colored sugar, sprinkles or your own unique toppings to make fun frosted cupcakes for the whole gang.
Banana Nut Cupcakes With Chocolate Cream Cheese Frosting
1 egg, beaten
1/3 cup Crisco®All-Vegetable Oil
3/4 cup milk
2 (7.6 oz.) pkgs. Martha White® Banana Nut Muffin Mix
1 (3 oz.) pkg. cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 1/4 cup sifted powdered sugar
Colored sugar or sprinkles, optional
1. Heat oven to 350º F. Line 12 muffin cups with paper liners.
2. Combine egg, oil and milk in large bowl. Add muffin mix; stir just until well blended.
3. Fill muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool.
4. In large bowl, beat cream cheese and butter together until creamy. Add vanilla, cocoa and sugar. Beat until light and fluffy. Spread over cupcakes. Sprinkle with colored sugar or sprinkles, if desired. Refrigerate, uncovered, 30 minutes or until frosting is set. Cover and store in refrigerator.
Cupcake tip: Use an ice cream scoop to fill cups with batter – it’s neater and easier than a spoon.
Crisco is a trademark of The J. M. Smucker Company.