There’s only one way a cupcake can be improved-  make it giant!  I recently made these giant Banana Chocolate Chip Cupcakes with Cream Cheese Frosting for a friend’s birthday party.  The banana makes the cupcakes super moist and flavorful, and since I used a banana cupcake recipe instead of a muffin recipe, the cupcakes were light and cakey.   The hint of chocolate flavor set the cupcakes over the top.  Feel free to leave out the chocolate, or substitute something like raisins or dried cranberries if you like.  

Serving these giant cupcakes is like giving each guest their own individual cake.  It’s super indulgent!  You might just go back your seconds.  Justify you second cupcake by reminding yourself that bananas are good for you.  You’re getting your daily servings of fruit!  Enjoy!

Giant Banana Cupcakes

     makes 14-16 large cupcakes

1 cup butter, softened

2 1/2 cups light brown sugar, packed

4 eggs 

2 teaspoons vanilla extract

1/2 cup sour cream 

2 cups ripe bananas, mashed 

(about 4 medium bananas)

3 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking soda 

1 cup walnuts, chopped

1/2 cup semi sweet chocolate chunks 

Preheat the oven to 350.  Sift together the flour, salt and baking soda.  Set aside.  Mash the bananas and add the sour cream. Set aside.  Cream the butter in the sugar until pale and fluffy, about 4 minutes.  Beat in the vanilla extract.  Add the eggs, one at a time, beating each egg for 1 minute.  Scrape down the bowl after each addition.  Add the flour mixture alternately with the banana mixture, until just combined.  Fold in the nuts and chocolate.  Bake in cupcake papers, or a well greased and floured large cupcake pan for 15- 20 minutes.  Check them after 15 minutes.

Brown Sugar Cream Cheese Frosting

     You may have extra frosting after decorating all your cupcakes.  Spread this frosting on graham crackers for a sweet treat!

1 1/2 cups butter, softened

8oz cream cheese, softened

1/4 cup light brown sugar, packed

1 teaspoon vanilla extract

2-4 tablespoons milk

4-6 cups powdered sugar

depending on desired consistency

Cream the butter and cream cheese together in an electric mixer.  (Be sure that the two are at room temperature.  Cold cream cheese or butter can make your frosting lumpy.)  Add the brown sugar and vanilla extract, and beat for about 2 minutes.  Turn off mixer and add 2 cups of powdered sugar.  Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl.  Slowly add more sugar alternately with the milk until you reach your desired consistency.  I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake.

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Tags | baking, banana, birthday, cupcakes, fruit