Bourbon and Banana Cupcakes

This is a great way to use up those extra bananas!

For the cupcakes:

3/4c butter, softened

2 1/8c white sugar

3 eggs

1 tsp. vanilla extract

2 TBSP bourbon

3c all-purpose flour

1 1/2 tsp. baking soda

1/4 tsp. salt

1 1/2c buttermilk (or 1 1/2c milk + 1 1/2 TBSP lemon juice)

2 tsp. lemon juice

1 1/2c mashed bananas

1.  Preheat oven to 350*  Butter and flour cupcakes pans.

2.  In a small bowl, combine bananas and lemon juice.  Set aside.

3.  In a medium bowl, combime the flour, baking soda, and salt.  Set aside.

4.  Using a stand mixer, combine butter and sugar on medium speed until fluffy.

5.  Add eggs, one at a time, blending completely after each addition.

6.  Add vanilla and bourbon; continue mixing.

7.  Gradually add 1/2 of the flour mixture, all of the buttermilk, then the remaining flour mixture.  Continue mixing until well blended.

8.  Stir in banana mixture.

9.  Pour into prepared cupcake pans and bake 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

For the frosting:

3/4c butter, softened

1 (8oz.) pkg. cream cheese, softened

1 tsp. vanilla extract

1/2 oz. bourbon

2 TBSP heavy cream

4c confectioners' sugar

1.  Using a stand mixer, combine butter and cream cheese on medium speed, until fluffy.

2.  Add vanilla, bourbon, and heavy cream.  Continue mixing until well blended.

3. Gradually add confectioners' sugar one cup at a time, until desired consistency is reached.

4.  Refrigerate approximately one hour before frosting cupcakes.

 The frosting would also be amazing on a Red Velvet cake.

Cheers!