In a large bowl combine the bananas, oil, eggs, jam, vanilla, baking soda, baking powder, and salt. Use a potato masher and mix together smashing the bananas into the the other ingredients.
Add the flour and stir just to combine.
Grease you muffin tin or insert baking cups and fill with the batter.
Bake for 30 minutes or until a pick comes out clean when inserted. Allow to cool at least 1 hour on a cooling rack.
In the meantime make the frosting by whisking together the Greek cream cheese yogurt spread and the jam. Refrigerate until later use.
One the cupcakes are cooled pipe or spread the frosting on top.
If you have a small pastry tip load the bag with the remaining jam, if not put in to a sandwich bag and snip off a small corner.
Make a swirl on top of each cupcake.
Serve or store in the refrigerator until time to serve.
I made the unsweetened strawberry jam by combining 3 TBSP instant pectin and 1 lb of (thawed, but cold) frozen strawberries in the food processor. I then allowed it to refrigerate overnight before using it in this recipe.
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