These are a delicious variation on our Banana Crumble Muffins. Topped with a super light and airy cream cheese icing with a hint of nutmeg! Truly a crowd pleaser.
Cake:
Bake and cool the cupcakes from our muffin recipe here.
Icing:
3/4 C unsalted butter, room temperature
3/4 C regular cream cheese, room temperature
1 1/2 C icing sugar
1-2 Tbsp organic maple syrup
2 tsp vanilla extract
1/4 tsp nutmeg
With an electric hand mixer or stand mixer, whip the cream cheese and butter together until light and fluffy. Add the icing sugar and whip again. Add the maple syrup (starting with 1 Tbsp then adding more based on the icing consistency), vanilla, and nutmeg and whip until fully combined*. Ice the cooled cupcakes with a knife, or add icing to a piping bag with your favourite tip (I used Wilton 2D) and swirl it on top.
* If the icing is looking thin at all, just add a bit more icing sugar and whip again. Conversely, the maple syrup is a great way to thin out the icing as desired, depending on what you like!
