Friday, March 4, 2011

Banana Cake with Mango Butter Cream Frosting

Spring is right around the corner and we've been enjoying the beautiful sunshine and 78 degree weather.  I have been contemplating the perfect cupcake to welcome in the spring season for some time.  I wanted something light, fresh, and unique.  I decided on a great banana cupcake with a mango butter cream frosting.  The banana and mango flavors are perfect for each other - light, fresh, sweet, and "SPRING-Y".  Enjoy!


For Banana Cake:
3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 tsp vanilla extract
1 1/2 tbsp vinegar and enough milk to fill a 3/4 cup measuring cup
1 cup ripe, mashed bananas
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

  1. Preheat oven to 350F and line cupcake pan with paper holders
  2. In a large bowl, cream together butter, sugar, eggs, and vanilla - set aside
  3. In another bowl, sift together flour, salt, baking soda and powder
  4. Gradually add the dry ingredients to the creamed mixture
  5. Add vinegar, milk, and bananas - beat well
  6. Bake 16-18 minutes

For Mango Butter cream Frosting:
2 sticks butter, softened
4 oz cream cheese, softened
1/3 cup mango puree
20 oz powdered sugar (add more or use less for your desired consistency)

  1. Mix butter, cream cheese and mango puree until blended
  2. Slowly add powdered sugar, until desired consistency is reached
Once cupcakes are completely cooled, frost and enjoy!

1 comment:

  1. Bianca,
    Thank you for the complimentary post. Mango buttercream frosting!!! Hello?!! You had me at mango, lol. Consider me a new follower.