Banana Cupcakes with Maple Icing

Makes 10-12 cupcakes

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup mashed ripe banana, about 1 medium banana
• 1/4 cup plain or banana flavored yogurt

Directions

Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, nutmeg, and salt. Set aside.

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla and mashed bananas and beat to combine.

Stir in half the dry ingredients and then add the yogurt. Add the rest of the dry ingredients and mix until the batter is smooth.

Divide the batter among the muffin cups. I like to use an ice cream scoop for even batter distribution. Bake the cupcakes for 20-25 minutes until golden and a toothpick inserted in the center comes out clean. Cool the cupcakes on a wire rack until completely cool.

For the icing:

• 4 tablespoons of unsalted butter, melted and cooled
• 1/2 cup real maple syrup
• 2 Tablespoons whipping cream
• 1 teaspoon vanilla extract
• 3 cups powdered sugar, sifted
• 1/2 cup chopped walnuts for garnish, optional

Directions: Beat together the butter, maple syrup, and whipping cream. Add the powdered sugar, a cup at a time and the vanilla. Beat until smooth. You'll find the icing to be runny. You can let is sit to firm up a bit, but know that it will not be a fluffy frosting.