Banana Cupcakes with Molasses Butterscotch and Whipped Cream Frosting

20130411-234742.jpgTo say that my brain has been mushy this week would be an understatement. I have had a lot swimming around in this head of mine, most of which has nothing to do with working. I only work 20 hours a week, but at times feel as though it takes up so much time. Maybe that’s because it impacts my family in more ways then I ever imagined. All I have to say is I am so lucky to have found a way to only work part time. Full time would have killed me.

This weekend I was determined to make something delicious. I wanted to make something labor intensive. Something that took time, that I could get lost in. I did just that, even if I had to spread it out over 2 days to get it done.

I’ve been eyeing up these cupcakes for a while now, even though I am a bit over cupcakes at this point. They are still delicious little creations and this combination intrigued me. I made the cakes late on Sunday night, then the butterscotch while my babe slept on monday morning, and the frosting while she played in the afternoon. My child is not much for playing alone, so this involved lots of interaction while frosting said cupcakes. She herself is quite a labor intensive baby. My husband said it best, she’s the happiest baby in the world, if you’re willing to give her every bit of energy and attention you have, while disregarding anything you hoped to accomplish. I do have to admit she takes it easier on me then that. These cupcakes start with a banana cake, almost like banana bread but less dense. They are filled with an intense molasses butterscotch and topped with a creamy whipped cream and cream cheese frosting. Oh the frosting. It’s soooooo good. If you make nothing else just make the frosting. Dip fruit in it. Or cookies. Or spoon it over ice cream. It’s worth it I promise. 20130411-234753.jpgBanana Cupcakes with Molasses Butterscotch and Whipped Cream Frosting

Makes 60 mini or 24 regular cupcakes

Ingredients

For the cupcakes:

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup pure cane sugar
1 tablespoon molasses
3 eggs
1/2 cup whole milk
1 teaspoon vanilla extract
3 over ripe bananas, well mashed

For the molasses butterscotch:

4 tablespoons butter
1 cup pure cane sugar
2 tablespoons molasses
1/2 cup heavy cream
1/2 teaspoon kosher salt
1 teaspoon vanilla extract

For the frosting:

8 ounces cream cheese, at room temperature
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/4 cup confectioners sugar, sifted

Directions

1. Make the cupcakes: Preheat oven to 350 degrees. Line muffin pans with liners. In a medium bowl combine flour, baking powder, baking soda and salt. Set aside. In a stand mixer on medium speed cream butter, sugar and molasses until light and fluffy. Add eggs one at a time. Add vanilla to milk. Alternating flour and milk, add to the butter mixture beginning and ending with flour. Add mashed bananas, beat until well incorporated. Pour batter into muffin pans. Bake for 11 minutes or until a toothpick inserted comes out clean. Cool completely.

2. Make the molasses butterscotch: Melt butter, sugar and molasses in a medium saucepan over medium high heat, stirring frequently. Once sugar is completely dissolved add cream and salt. Cook until slightly thickened, about 5 minutes, swirling occasionally. Remove from heat and stir in vanilla. Cool completely and transfer to a squeeze bottle.

3. Make the frosting: Using the whisk attachment in a stand mixer beat cream cheese at medium speed until light and fluffy. Remove from bowl and set aside. Don’t worry if there is a small amount of cream cheese left behind. Beat heavy cream on medium speed slowly increasing speed until soft peaks form. Add vanilla and confectioners sugar. Beat until stiff peaks form. Slowly beat in whipped cream cheese until completely incorporated. Transfer to a piping bag.

4. Assemble cupcakes: Using the tip of a squeeze bottle, hollow out the center of each cupcake and fill with butterscotch until it oozes out the top. Pipe frosting onto cupcake using piping tip of your choice(I used a rosette). Top frosting with a small drop of butterscotch.

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