Banana cupcakes with cream cheese topping

Ingredients for 1 servings:

• 150 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 pinch(s) ground cinnamon
• 100 g sugar, fine
• 2 bananas, ripe, mashed
• 100 g butter, melted and cooled
• 1 egg(s)
• 1 tsp vanilla extract, or some vanilla sugar
• 100 g butter, soft
• 100 g powdered sugar
• 100 g double cream cheese, room temperature
• n. B. Nuts, almonds, for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For 12 regular-sized or about 30 small cupcakes

Makes 12 regular-sized or about 30 small cupcakes. Preheat oven to 175°C (350°F). Line a muffin tin with paper baking cups. Combine flour, baking powder, salt, cinnamon, and sugar. Add mashed bananas, melted butter, egg, and vanilla; mix everything into a batter. Pour batter into the cupcake cases and bake for about 20 minutes. Test with a skewer. Let cool. For the topping, beat butter and powdered sugar until light and creamy. Add cream cheese and stir briefly. Spread the topping on the cupcakes and garnish with a few nuts/almonds. Chill until ready to serve.