Banana Cupcakes With Cinnamon-Vanilla Icing

brought to you by Stephanies kitchen
makes 18 muffins

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
dash of nutmeg
1 cup sour cream
1/4 cup butter or margarine, melted
2 large eggs
1 cup mashed very ripe bananas (2 medium bananas)

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Using a mixer, beat the eggs, sour cream, butter and bananas; slowly add the dry ingredients and blend just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20-22 minutes. Top with Cinnamon-Vanilla Icing. Top that with chopped nuts if desired.

Cinnamon-Vanilla Icing

2 ounces softened cream cheese
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
2 cups confectioners’ sugar

Using a mixer, mix the cream cheese, butter and vanilla until well combined. Add half of the confectioners’ sugar and mix until creamy. Add the milk, cinnamon and the remaining confectioners’ sugar and beat until creamy and smooth.