Cupid Cupcakes

Posted on May 12 2010 in
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Cupid Cupcakes Recipe


  • 2 1⁄2 cups flour
  • 1 t. baking soda
  • 1⁄2 t. baking powder
  • 1⁄4 t. salt
  • 1⁄2 cup butter, room temperature
  • 3⁄4 cup sugar
  • 3⁄4 cup brown sugar
  • 1 t. vanilla
  • 2 eggs
  • 2 cups mashed ripe bananas (about 4 large)
  • 1⁄2 cup sour cream
  • 1⁄4 cup buttermilk
  • 1 pkg. (8 oz.) chocolate chips
  • 1 cup chopped walnuts, lightly toasted
  • 1⁄2 cup butter
  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 1 t. vanilla


Heat oven to 350 F. Line muffin cups with papers. Mix flour, baking soda, baking powder and salt. In mixer bowl, beat butter, sugars and vanilla until combined. Add eggs, one at a time, beating just until blended. Add bananas and beat just until blended. Beat in sour cream. Add half of the dry ingredients, then buttermilk, then remaining dry ingredients. Beat just until blended. Mix in chocolate and walnuts. Bake muffins until tester inserted comes out clean, 30 minutes. Cool on racks. Spread 2 T. frosting over each cupcake. Makes approximately 21⁄2 dozen cupcakes.

For the Frosting

Beat butter and cream cheese — both at room temperature — until smooth and fluffy. Mix in sugar and extract. Increase speed to high and beat until fluffy.

Ruth A. King, Warsaw, Ind.