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Rhubarb Banana Cupcakes With Cream Cheese Frosting

Some of you are probably wondering if I am growing banana trees in my backyard…Every time I turn around there is a banana or two ready to be used. I even found a big bag of them in the freezer…We are being invaded and I have to come up with the recipes faster than I can run. I hope that this is my last banana installment for a while, not that I am getting tired of the taste but it’s time to move on and play with other things in the kitchen.
I looked at pages after pages of banana centered recipes, and although they were all fine and dandy, there seemed to be something missing. After reading so many recipes for muffins and cupcakes, I already had formulated a basic recipe that would allow me to play with the ingredients and the spices.

I quickly scribbled this one on a piece of paper, using some of my sad bananas and extra roasted rhubarb. Then, I added two of my favorite spices, ginger and cardamom and to round things out I included some orange zest. The frosting used is a cream cheese one I have used several times on this blog before and could eat with a spoon on m morning toast.

Rhubarb Banana Cupcakes with Cream Cheese Frosting:

3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp. ground ginger
1 tsp. ground cardamom
3 eggs
3/4 cup oil ( I used apricot)
1 tsp. vanilla
grated zest of one orange
2 bananas, mashed
1 cup roasted rhubarb

Combine the dry ingredients in a large bowl (flour through cardamom). In a separate bowl, stirr the eggs and the oil. Add the bananas, rhubarb and orange zest. Add to the dry ingredients and stir just until combined. Divide into muffin lined tins and bake 35-30 minutes or until a toothpick inserted in the middle comes out clean.

Cream cheese frosting:

1 stick (115 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) powdered sugar, sifted

In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Pour into a piping bag and decorate the cupcakes.

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Anonymous May 17, 2007 um 8:56 am

your cupcakes looks so yummy!

Anonymous May 17, 2007 um 8:59 am

Quel délice!…Je n’ai jamais pensé à associer rhubarbe et banane, c’est un tort!!

Rosa's Yummy Yums May 17, 2007 um 9:11 am

Your cupcakes look extremely scrummy! I love the interesting association of banana with rhubarb…

MyKitchenInHalfCups May 17, 2007 um 9:47 am

Now that is an amazing combo … really why haven’t I thougth/seen that before! A tart with a sweet fruit … and I love them both!
Inspiration takes me so long. I’m really loving the rhubarb and banana together!

Connie May 17, 2007 um 11:23 am

yeah, like what Sha said, i would not have thought of rhubarb & banana together… but rhubarb goes with strawberries and strawberries go with bananas… so why not? like the associative law. if a=b & b=c then a=c i guess

Freya May 17, 2007 um 11:27 am

A fantastic sounding combination! You need a Tag just for banana recipes (which incidentally, I don’t tire of!!)!

Unknown May 17, 2007 um 12:28 pm

I love the idea of roasted rhubarb in these. Can we call them muffins so we don’t feel guilty about eating them for breakfast?

Aimée May 17, 2007 um 1:15 pm

Sumptuous! I could make a half a dozen of those disappear pretty fast.

Cheryl May 17, 2007 um 1:37 pm

You all are really tempting me with the rhubard. I have never tried it, ever.

The frosting is just perfect. Must have been hard to keep your fingers out of that bowl.

Kelly-Jane May 17, 2007 um 3:21 pm

That sounds like a fabulous combo of flavours, and they look so popable and good to 🙂

Patricia Scarpin May 17, 2007 um 3:26 pm

Helene, these flavors seem to complement each other perfectly – so delicious!

Brilynn May 17, 2007 um 3:56 pm

Given my new found enjoyment of rhubarb, these sound fantastic!

Cookie baker Lynn May 17, 2007 um 4:04 pm

Beautiful cupcakes! I love how artfully the frosting is applied. Also, the cake looks moist but not dense, as most banana products tend to be. Definitely going in my recipe file!

Lis May 17, 2007 um 5:42 pm

Yummy!! So how many after those first 2 did you eat? hehee

Oh and by the way.. you could nothing BUT banana recipes and I’d be a happy camper. =)


Anonymous May 17, 2007 um 5:51 pm

wonderful…looks really yummy…hmmmmm

catalyst0527 May 17, 2007 um 8:04 pm

It might go very well with black coffee.
I looks so sweet~ 🙂

Nora B. May 17, 2007 um 9:25 pm

oh, they look sooo good. i wish I could just reach out and grab one right now!

Mallow May 17, 2007 um 10:29 pm

Those cupcakes sound (and look) like absolute heaven.

Chris May 18, 2007 um 3:14 am

I am with Connie – I would have never thought of putting the two flavors together…interesting! Yummy – and beautiful!

Kajal@aapplemint May 18, 2007 um 4:08 am

haha i almost thought u had a thing going on with the banana vendor ! i still havent tried rhubarb or even got my hands on some. This one is still a mystery for me.

Anonymous May 18, 2007 um 12:26 pm

ooooh bananers w/ cream cheese frosting, i think soooo!! yum, those look wonderful 😉

Warda May 18, 2007 um 3:37 pm

Rassure-toi on ne se lassera jamais de tes desserts a base de banane, surtout si ils sont aussi jolis.

Erika W. May 18, 2007 um 5:20 pm

Well that sounds perfect! Heading out to the rhubarb patch…

Unknown May 18, 2007 um 11:21 pm

i tried the recipe and these are so yummy! thanks for sharing it. 🙂

Anonymous May 19, 2007 um 1:56 pm

Hi there,

I’ve been reading your blog for sometime and have been inspired and hungry every time!
I made a coconut cake for mother’s day this weekend (we’re celebrating late) and was looking for a cream cheese icing when I happened upon this post–it was fate. I made it that night and it was perfect–the perfect sweetness and the perfect amount. In fact I had some left over and it’s tantilizingly sitting in my fridge. (I must admit I’ve dipped a spoon in there and happily watched tv with my snack.) Thanks for the help!

nicolereber June 1, 2008 um 4:51 pm

where did you get apricot oil?

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