Banana Cupcakes with Mango Whipped Cream

This recipe is a personal favourite of mine,i've made it soo many times,it's one of thoose recipes which does'nt make you start praying while its in the oven.Not overly sweet,soo light and fluffy you feel like you're chilling on the beach in the carribean.Originally i tried this recipe with molasses frosting (yes that  awesome stuff that makes brown sugar and el dorado rum) so i will be posting both frosting recipes up here.For thoose of you who want less sugar the mango whipped cream frosting is a winner,and for thoose of you super sweet souls the molasses frosting is for you.

Now the amazing thing about this one cupcake is once made you could eat it without frosting without feeling like anything is missing,but once you try it with frosting thats it,there is no going back from there my friend.Also a special thank you to everyone who have been sharing and spreading the word about this blog.You guys are super sweet.

Recipe
I got this recipe from:Gina's Banana Cupcakes on the Food Network

Banana cupcake:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (4 ounces) butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2  large eggs
2 1/2 large ripe bananas, peeled and mashed
3/4 cup chopped walnuts(optional)

1.Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.

2.In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

3.In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas, being careful not to overmix.

4.Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

Mango Whipping cream:
I got this recipe from http://www.cupcakeproject.com/2008/05/mango-whipped-cream-frosting-recipe.html#UsGhgsjPQRLOeZyK.99 -they have amazingggg cupcakes

1 Cup heavy whipping cream

1/2 Cup sugar

2 mangoes (ripe)

1. Beat whipping cream on medium speed for about five minutes, until soft peaks form.
2. Add sugar.
3. Cut up your mango, being sure to remove all skin. Then, use a food processor or blender to turn your mango into a pulp.
4. Add the mango to the whipped cream.
5. Be sure to keep refrigerated.

Molasses Frosting:

4 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons molasses
2 cups confectioners' sugar
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract

In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioners' sugar, milk and vanilla.

STAY SWEET!!