Tuesdays With Dorie: Classic Banana Cupcakes with Cream Cheese Frosting

August 4, 2009

This week’s selection for the Tuesdays With Dorie baking group is Classic Banana Bundt Cake. I do not know (and did not research) the significance of a bundt cake. Does it just mean that you baked it in a bundt pan? Do some cakes need to be baked in a bundt pan? Could you make a regular cake recipe and bake it in a bundt pan? Hmmm. I can tell you that I baked this cake in cupcake format and they turned out just great. Nothing against bundt pans, but I wanted to make half the recipe and I don’t have any mini-bundt pans. Are you wondering how many times the word bundt will appear in this post? Probably a couple more.

Banana Cupcake

Thanks to Mary of The Food Librarian who selected this week’s recipe. Mary’s blog is awesome! Be sure to stop over (after you finish reading my post!). Mary was also nice enough to point me to this link on Serious Eats, where Dorie Greenspan cuts this recipe in half and bakes it as cupcakes, which is exactly what I wanted to do. And it proves that a bundt cake by any other name is still a good cake.

What I did:

  • I lightened it up a little by using Smart Balance 50/50 Blend instead of butter.
  • There is a choice of sour cream or yogurt; I used light sour cream.
  • I made these as cupcakes and baked them for just 24 minutes (the cupcake instructions say 28-32 min).
  • Instead of the lemon glaze, I made some cream cheese frosting with Grand Marnier. The recipe is at the end of this post.

How it went: This was quick and easy to put together. I had one really brown banana on the counter and also defrosted a bag of banana that I had in the freezer. The thawed banana was not appealing! I made myself taste a bite to make sure it would be OK for the cake and it seemed fine, but it still looked yucky. But the batter tasted great and oh, did this smell heavenly once it got going in the oven! The cake is really tender so I was extra-careful taking the cupcakes out of the pan, and they all came out in one piece.

How it tasted: So good! I just love the texture; it’s almost too tender to eat out of hand as a cupcake. My husband said it was “very banana-y” and “way better than banana bread.” I thought that the frosting was good but had too much of an alcohol taste; however it mellowed out after a day and I liked it better. My husband really liked the frosting and thought it went great with the cake.

Would I make this again?: Yes! If you want to give it a try, the recipe will be posted on The Food Librarian today, or look at page 190 of Baking: From My Home to Yours

I also want to take a minute to thank Jennifer from Cooking For Comfort for giving me the Uber Amazing Blog award. Thanks Jennifer! I recently signed on with Jennifer’s new venture called The Kitchen Reader. Be sure to check it out and join us!


Cream Cheese Frosting with Grand Marnier

from Cooking Light

  • 1/3  cup  (3 ounces) 1/3-less-fat cream cheese
  • 1/3  cup  butter, softened
  • 2  tablespoons  Grand Marnier (orange-flavored liqueur)
  • 3  cups  powdered sugar

Place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.


  1. Ciao ! I didn’t ‘bother’ too much on the bundt signifiance but the cupcakes are soo beautiful !!!

  2. Your cupcake looks fantastic!

  3. We were on similar wavelengths this week! Wasn’t this a FABULOUS recipe???? Your cupcakes are beautiful!(And we both know they were tasty!)

    I always enjoy your blog posts and you are very deserving of that award.:) Thanks for The Kitchen Reader shout out!!!!!!

  4. I bet it tasted fabulous with cream cheese frosting! Good idea to make the cupcakes. I skipped this week because I already had other cake in the house and didn’t want a huge bundt cake as well. I should have thought to make a few cupcakes!

  5. ooooh now these look good!
    I attempted a multi layer, multi coloured bday cake….check it out.



  6. Cute cupcakes! I always mash and freeze my overripe bananas, and they do look NASTY when they’re thawed and dumped into a recipe, but I’ve never been disappointed. I’ve tried numerous times to make the pretty swirly icing, but I haven’t quite gotten there yet. What size tip do you use?

  7. Your cupcakes looks gorgeous!
    I love your cream cheese frosting with Grand Marnier!
    I’m glad you liked it!

  8. Look beautiful. I love cup cakes and this recipe would make great muffins too.

    Love the frosting.

  9. Cream cheese frosting.


  10. I’m clueless in the significance of a ‘bundt’ pan too. But I like the looks of a bundt cake!
    Your cupcakes look perfect! And I love the cream cheese frosting!
    (The setting of your photo looks beautiful too!)

  11. How lovely with the cream cheese frosting! This is a very versatile recipe.

  12. Oh boy your cupcake sure looks good!!!

  13. So glad to know this recipe works as cupcakes! And I’m so happy to hear that Smart Balance works as a sub for butter – it’s great to have a few tricks like this up your sleeve when you bake as much as we do! Your banana cupcake is beautiful!

  14. Grand Marnier?! YUM! Your cupcakes look precious.

  15. That frosting looks over the top good! Im glad you all enjoyed this recipe. I thought it was the bomb!

  16. LOL I have eeked at a few frozen-thawed bananas myself, gross looking! Glad you liked this, I loved it!

  17. Gotta love cream cheese frosting!! Looks delectable!

  18. Nice icing job, that looks like a perfect cupcake! I wondered how important the bundt part was too; I broke down and bought a 6-cup bundt pan since I wanted to halve it.

  19. Hey–even though I can’t post all my hard work until next week, I did the same as you–cream cheese frosting. It’s delicious!
    Your cuppys look awesome!

  20. I have some mini bundt tins actually, but I’ve never used them – maybe for the next bundt cake?

  21. Jill-

    I am apparently a big dummy because I can’t seem to find your e-mail address. Can you please e-mail me so we can talk about pretzels and baba au rhum?


    PS- I have the exact same mixer as you do in the same color.

  22. Even a bigger dummy because I forgot to give you my e-mail address. It’s mdurante@comcast.net.

  23. I love your cupcakes!!

  24. love the cupcakes- that frosting sounds amazing!

  25. What a pretty cupcake! It’s amazing how a yucky old banana can transform into something so glorious when it’s baked into a cake. Love your frosting, too.

  26. Your cupcake looks fab! The frosting sounds delicious.

  27. Still lovely despite the non-bundt form. The cream cheese frosting totally does it for me. haha.

  28. So glad you liked the cupcakes! They look amazing and I love the idea for the cream cheese frosting. Thanks for sharing the recipe.

  29. This was such a tender and lovely cake. Cream cheese frosting was a great choice!

  30. mmm I could lick the whole cream cheese frosting by itself. By the way, awesome job at piping the frosting!

  31. Can you tell I was on vacation these passed two weeks!? LOL Had a lot of catching up to do!

    Nice idea to have made cupcakes… especially if one didn’t want to make the whole recipe!

  32. cream cheese frosting sounds great w/this! cute cupcakes!

  33. I wish I had done like you and made cream cheese frosting instead of the lemon glaze. The lemon glaze was ok, but I thought it tasted a little funky with the banana cake. Next time, I’m following your lead!

  34. Your little banana cuppie is so pretty Jill , and I love its little cone of icing. Perfect!

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