Move aside Mother's Day croissants, crumpets, and coffee cake! A liquor-laced cupcake is want mama really wants. Moist, rich in flavor, and topped with a cream cheese banana liqueur frosting, these mini desserts are the perfect compliment to Sunday's brunch with mom. Happy Mother's Day!
Banana Cupcakes 2 ripe bananas (the riper the better!) 2 tablespoons Greek yogurt 10 tablespoons butter 2 large eggs 1 tablespoon orange zest 2 tablespoons Cointreau (or high-quality orange liqueur) 2 cups cake flour 1 cup fine baker's sugar 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt
Banana Liqueur Cream Cheese Frosting 8 ounces cream cheese 6 tablespoons butter 1-2 ounces banana liqueur or schnapps (we like 99 Bananas because it's super strong!) 2.5 - 3 cups sifted powdered sugar Dried banana chip garnish
Cupcake Directions Heat the oven to 350°. Combine all the dry ingredients in one bowl and the moist ingredients in another bowl. Make sure that the dry ingredients are properly mixed so that you don't get all the baking soda clumps in one particular cupcake (yes...speaking from experience). Use your biggest muscles or a blender to mix up the moist ingredients, and then slowly add in the dry stuff. Grease the cupcake pan's cavities with butter or line them with pretty cupcake paper. Bake for 30 minutes and then of course longer if your oven is like mine and completely inconsistent. Frosting Directions Make sure the cream cheese and butter is at room temperature for easy mixing. Basically blend it all together until it reaches the consistency you desire. To make it stiffer, add more sugar. To loosen it up, obviously add more banana liqueur!