Cinnamon & Oat-Topped Banana Cupcakes

Cinnamon & Oat-Topped Banana Cupcakes

This poll was by far the closest ever! The winner with 68 votes (just 1 vote more than the 2nd place flavor) is the Cinnamon & Oat-Topped Banana Cupcake! I voted for them at first, but then I changed my vote to the Sour Cream Cupcakes (have you noticed that I capitalize cupcake names??). Anyway, I guess it's not so bad that the banana cupcake was the winner. The batter was delicious, and the cake had the perfect light and fluffy texture. The crumble topping kinda disappeared into the top of the cake; I think it's existence was rather unnoticeable. I put a tiny bit of cream cheese frosting and some chopped walnuts on most of the cupcakes. Let me shut up and show you some pictures...

Ingredients

  • 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)
  • 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 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)
Read the whole recipe on How To Eat a Cupcake