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Cinnamon & Oat-Topped Banana Cupcakes

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Why I Love This Recipe

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Recipe from 500 Cupcakes by Fergal Connolly.

MY NOTES: I omitted the nutmeg simply because I don't like the way it tastes. I replaced it with 1/4 tsp. ground cinnamon. I used 2 Tbsp. light brown sugar instead of 3 Tbsp. granulated sugar in the crumble topping. I got 24 cupcakes instead of 18. Mine were done at 16 minutes. I only made half of the frosting recipe.

(The computer I usually scan the recipes to is currently not working, so I have to type them out... *whine*)

Ingredients You'll Need

1 cup (2 sticks) unsalted butter, softened
1 cup superfine sugar (I just put 1 c. granulated sugar into a food processor)
2 cups self-rising flour
4 eggs
1/4 tsp. nutmeg (or cinnamon)
1 cup (about 2 large) mashed ripe bananas

3 Tbsp. granulated sugar (or 2 Tbsp. light brown sugar)
1 tsp. cinnamon
2 Tbsp. unsalted butter, very soft
4 Tbsp. rolled oats
1 Tbsp. all purpose flour

1 cup (8 oz.) cream cheese
1 1/2 cups confectioners' sugar, sifted
1 Tbsp. lemon juice (I omitted this)
1 tsp. vanilla extract
1 banana, thinly sliced for garnish (optional)
1/2 cup chopped walnuts, for garnish (optional)


Preheat the oven to 350°F (175°C). Place 18 paper baking cups in muffin pans. To make the topping, combine all ingredients in a medium bowl. Mix until well combined. Set aside. Combine the butter, sugar, flour, eggs, and nutmeg in a large bowl and beat with an electric mixer on medium speed until smooth, about 2-3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cups. Top with cinnamon-oat topping. Bake for 16-20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove cupcakes and cool on a rack.

To make the frosting, slowly beat the cream cheese in a large bowl with an electric mixer until it is soft and smooth. Add the confectioners' sugar, lemon juice, and vanilla. Beat briskly until smooth and well combined.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months

Makes 18-24

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