Banana Cupcakes with Cream Cheese Frosting

So easy and sooo good!

I already had the day set to make my hubby his Fresh Cherry Pie, and make my girls cinnamon cookies with the leftover crust, when I noticed...brown bananas in the fruit bowl again, really brown bananas!   Oh no, this isn't good, they won't last another day and I've run out of baking powder and flour.  Not to worry, I found a cake mix (love them doctored up) and searched for a recipe online.

Voila!  Banana Cupcakes with Cream Cheese Frosting!  I feel like a mad baker lady today!



Ingredients:

Cupcake:

1 box of yellow cake mix       
3-4 large, ripe bananas
1 cup milk
1 tsp. baking soda
3 eggs
1/2 cup (1 stick) butter

Preheat oven to 350'F.

Mash bananas, in a large bowl, until they turn to liquid form. 

Add cake mix, milk, baking soda, eggs and butter: mix until thoroughly blended, about 2-3 minutes with a mixer.

Place liners into the cupcake tin and fill, leaving 1/2" at the top.

Bake for 18-20 minutes or until toothpick, inserted, comes out clean. 

Cool completely before frosting.


Frosting: (The best cream cheese frosting...EVER!)
1 (8oz.) pkg. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 tsp. vanilla extract
1/4 tsp. salt
3-4 cups confectioners' sugar

Cream butter and cream cheese with vanilla and salt.  Add confectioners' sugar 1 cup at a time until you reach a creamy consistency that will hold a peak. (I stopped at 3 cups)


Be encouraged!

"Let your gentleness be known to all.  The Lord is near."  -Philippians 4:5

Banana Nut Muffins

Make half with nuts and half with chocolate chips.

Uh huh...brown bananas in the fruit bowl again.  What is it with bananas, anyway?  They either disappear in minutes, or days go by and I'm left with brown ones.  So what else could I do?  Gotta bake something!

I did find out my grandson-in-law, Matt's, little technique.  Today, he confessed that the minute he hears someone say, "The bananas are getting too ripe!", he immediately stops eating them.  Well, there is a "method to his madness" because he knows I'll use them for baking rather than let them go to waste.  It's a good plan!  Ha!


Ingredients:

1/2 cup shortening
1 cup sugar
2 cups all-purpose
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
3 ripe bananas, mashed
1/3 cup sour cream
1/2 chopped nuts
1/2 cup mini chocolate morsels (optional)


Preheat oven to 350'F.

Cream shortening and sugar.

Sift together flour, salt, baking powder and baking soda; add to creamed mixture.

Add remaining ingredients; mix well.

Pour into lined cupcake tins.  Bake for 18-20 minutes.


For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast.  -Ephesians 2:8-9

Chocolate Pumpkin Muffins

Only two ingredients & 90 calories each!

Once in a while, a recipe comes along that's so easy you just think it's "too good to be true."   This is one of those recipes!

My granddaughter is always looking for good recipes with great flavor and lower calories.  In case I didn't mention it, she's lost over 120 lbs.   Yes, I am so very proud of her!  She's been working hard for over a year and is dedicated to better health for herself and her hubby. 

Andrea found this on the WW page and it's our new favorite muffin.   Not only are these muffins easy to make, they are so delicious, rich and super moist! 

I gave one to my neighbor, who doesn't like pumpkin and he loved them.  I almost felt guilty that I didn't tell him what was in it until after he ate it.  He was shocked!



You may be tempted to add the eggs, oil, water according to the cake mix directions, but DON'T DO IT!   I promise, you don't need any of it!   Just look at that gorgeous muffin Andrea made...yours will be beautiful and delicious too!

If you're not a big chocolate fan, then try this with Duncan Hines Spice Cake Mix...delicious!











Ingredients:

1 box of Duncan Hines chocolate cake mix
1 (15 oz.) can of pumpkin puree (not pumpkin pie filling)
1 cup chocolate chips, regular or mini (if desired)

Preheat your oven to 350 degrees.

Dump ingredients into a large mixing bowl. Blend with a mixer for two minutes on medium speed or until well mixed. The batter will be thick. If desired, use a spatula to fold in chocolate chips.  Use an ice cream scoop to spoon batter into lined or greased muffin tins. (Spray liners with Pam or the muffins will stick to the paper.)

Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Let muffins cool before removing from the muffin tins.

You may choose to top them with powdered sugar or frosting, but they really don't need anything.

"Christ honors our submission even when our only motivation is obedience." - Beth Moore

Chocolate "Poor Boy" Cake & Cupcakes

Also Known As Wacky Cake!



This cake comes with many names, "Poor Boy Cake" or "Eggless Cake", sometimes even "Chocolate Oil Cake" and it's really is an oldie, but a goodie!  

My mom had this recipe for years, so I don't really know where the original came from, but, I promise you, this is one of the best chocolate cakes around, and so easy to make.  In fact, I think it was this cake that helped my hubby fall in love with me.  Haha! 

Don't be intimidated by the strange ingredients, they blend together to make a yummy cake or cupcakes!   This is also great for anyone with dairy allergies.  I remember my mom mixing it right in the cake pan, but I'm too much of a "neat-nick" for that.  But, believe me, it works out great that way too.

Personally, I give this recipe 5 stars...*very, quick, **very chocolaty, ***very moist, ****very inexpensive and *****very delicious!   Now,  that's my idea of a 5 star rating!  Guess you can tell I think it's the best chocolate cake ever!

Ingredients:
3 c.  flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
1/2 c. unsweetened baking cocoa
3/4 c. oil
2 Tbsps. vinegar
2 tsps. vanilla
2 c. cold water

Put dry ingredients in a bowl, mix lightly with fork to blend.  Make a well in the middle; add liquids; mix well until all ingredients are blended and the batter is smooth. 

Pour into an ungreased 9X13" baking pan or two 9" round pans.

Bake at 350'F for 30-35 minutes for sheet cake and 25-30 for layers or until toothpick inserted in center comes out clean

Frost with your favorite Chocolate or Buttercream Frosting, and serve with a cold glass of milk.  Then sit back and enjoy!




This recipe also makes great cupcakes: (pictured)

Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins).
 
Then fill each cup with 1 leveled off scoop of an ice cream scooper. (I love this, it's so easy.)

Bake at 350°F in regular oven for 15-20 minutes or until tester comes out clean. Yields 24 to 27 cupcakes

I made the cupcake version for my son-in-law's birthday, and topped them with a Rolo candy.  They were a big hit with him and all of his coworkers.








Be encouraged!

"Men with good intentions make promises; men with good character keep them."

Blueberry Streusel Muffins

Bursting with Flavor!



The common muffin becomes sensational when you add plump, sweet blueberries.  

It's a real treat to set out a basket of these moist blueberry muffins with streusel topping, and watch as your friends and family devour them. 

My granddaughter was sure she didn't like blueberries, and then she tasted these...and we have a convert! 

I love using fresh blueberries, but frozen will do fine, if the blueberries are not in season.  There's no need to defrost them...you'll end up with "all blue" blueberry muffins.  They would be great for a Smurf Party. 





Ingredients:

1/4 c. butter, softened
1/3 c. sugar
1 egg
1 tsp. vanilla extract
2 1/3 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 c. fresh or *frozen blueberries (I use fresh)

Streusel Topping:

1/2 c. brown sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. firm butter


Combine the flour, baking powder and salt in a bowl; set aside.  In a large bowl, cream butter and sugar.  Beat in egg and vanilla; mix well.  Now, add flour mixture to creamed mixture alternately with milk, but don't over mix.  Gently fold in most of the blueberries, but save some to place a few on the top of each muffin, if desired.

Fill 12 greased or paper-lined muffin cups two-thirds full.  An easy way to fill tins is to use an ice cream scoop.  (I got 14 large muffins with this recipe.)

In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.

Bake at 375° for 15-20 minutes or until  a toothpick inserted in the middle comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

*If using frozen blueberries, use without thawing to avoid discoloring the batter.

Hint:  Remember, don't over-mix the batter or the muffins will get tough. 

"Faith sees the invisible, believes the unbelievable, and receives the impossible."   - Corrie ten Boom

 

Black Bottom Cupcakes

Rich and gooey chocolate cream cheese cupcakes!


I don't know if you've tried these, but they are really delicious!  As you get to know me better, you'll find that I'm a true "Chocoholic" and will probably post a lot about my love for the luscious cocoa bean!   I was so thrilled to find out it's actually good for us...in moderation, of course.  And it comes from a bean, which is a plant, which makes it a vegetable!  You're welcome!  Haha!

But, I digress.  Anyway, these are simple and always a family favorite around here.  I've been making these for over 30 years to everyone's delight. 

Give 'em a try and let me know what you think.  The cake batter I use has been in the family for generations...it doesn't use shortening, eggs or butter (dietetic maybe?)  Probably not...but oh, so tasty! And if you want to take a shortcut, it's perfectly fine to use your favorite chocolate cake mix!


INGREDIENTS FOR FILLING:
1 8oz. pkg. softened cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
1/2-1 cup chocolate chips, mini

Beat all ingredients until smooth, then stir in chocolate chips.  Set aside.

CAKE BATTER:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. Hershey's unsweetened cocoa

NOW ADD:
1 c. water
1/3 c. oil
1 Tbsp. vinegar
1 tsp. vanilla

Stir together until well blended.

Preheat oven to 350'F.

Spray cupcake tins with Pam or use liners.

Fill 1/3 cup filled with chocolate mixture.  Top each with heaping teaspoon of cream cheese mixture.  Sprinkle with sugar and blanched almonds if desired.  

Bake for about 25-30 minutes or until inserted toothpick comes out clean.  DO NOT OVERBAKE...you actually want them to fall a little in the middle.

No frosting necessary...these will melt in your mouth!




Be encouraged!

"Never doubt the power of prayer."