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...br /div align="center"ingredientsbr /a href="http://flickr.com/photos/ilafffalot/1443931930/"img alt="" border="0" src="http://farm2.static.flickr.com/1240/14439319300554856903.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //a topped with the oats and ready for the ovena href="http://flickr.com/photos/ilafffalot/1443932144/"img alt="" border="0" src="http://farm2.static.flickr.com/1233/144393214418ea6cf4d2.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //a cooling.... they smelled SO good!a href="http://flickr.com/photos/ilafffalot/1443932368/"img alt="" border="0" src="http://farm2.static.flickr.com/1131/1443932368013c4363c0.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //a drizzled with yummy cream cheese frostinga href="http://flickr.com/photos/ilafffalot/1443932554/"img alt="" border="0" src="http://farm2.static.flickr.com/1392/1443932554e05750bce1.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //a topped with a few chopped walnutsa href="http://flickr.com/photos/ilafffalot/1443932844/"img alt="" border="0" src="http://farm2.static.flickr.com/1226/1443932844_39322905f4.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //a/divbr /Recipe from u500 Cupcakes/u by Fergal Connolly.br /br /span style="font-size: 85%;"strongMY NOTES:/strong 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./spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"(The computer I usually scan the recipes to is currently not working, so I have to type them out... whine)/spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"strongCinnamon & Oat-Topped Banana Cupcakes/strong/spanbr /span style="font-size: 85%;"Makes 18-24/spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"CUPCAKES/spanbr /span style="font-size: 85%;"1 cup (2 sticks) unsalted butter, softened/spanbr /span style="font-size: 85%;"1 cup superfine sugar (I just put 1 c. granulated sugar into a food processor)/spanbr /span style="font-size: 85%;"2 cups self-rising flour/spanbr /span style="font-size: 85%;"4 eggs/spanbr /span style="font-size: 85%;"1/4 tsp. nutmeg (or cinnamon)/spanbr /span style="font-size: 85%;"1 cup (about 2 large) mashed ripe bananas/spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"TOPPING/spanbr /span style="font-size: 85%;"3 Tbsp. granulated sugar (or 2 Tbsp. light brown sugar)/spanbr /span style="font-size: 85%;"1 tsp. cinnamon/spanbr /span style="font-size: 85%;"2 Tbsp. unsalted butter, very soft/spanbr /span style="font-size: 85%;"4 Tbsp. rolled oats/spanbr /span style="font-size: 85%;"1 Tbsp. all purpose flour/spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"FROSTING/spanbr /span style="font-size: 85%;"1 cup (8 oz.) cream cheese/spanbr /span style="font-size: 85%;"1 1/2 cups confectioners' sugar, sifted/spanbr /span style="font-size: 85%;"1 Tbsp. lemon juice (I omitted this)/spanbr /span style="font-size: 85%;"1 tsp. vanilla extract/spanbr /span style="font-size: 85%;"1 banana, thinly sliced for garnish (optional)/spanbr /span style="font-size: 85%;"1/2 cup chopped walnuts, for garnish (optional)/spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"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./spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"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./spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months./span

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