Saved by the Egg Timer: Banana Cupcakes with Candied Hazelnuts

Birthday Banana Cupcakes with Cream Cheese Frosting and Candied Hazelnuts sprinkled with Nutmeg. Official recipe name but much too long. It sounds complicated and intimidating. In reality it is so easy, comes together quickly and helps you use up those spotted bananas in the corner of the fruit bowl. Plus so yummy.
Win. Win. Win. Win.
This is a recipe that has a "dress to impress" kind of look but is a basic banana quick bread that everyone knows how to make. Don't forget to save a step and a dirty dish using my Kitchen Technique #8 with the mashed bananas.

Banana Cupcakes with Candied Hazelnuts
Print recipe here
½ C unsalted butter, softened
1 ½ C raw cane sugar
2 large eggs
1 C full fat, plain greek yogurt (or sour cream)
1 tsp pure vanilla extract
2 C whole wheat pastry flour
1 ½ tsp aluminum free baking soda
¼ tsp celtic sea salt
3 spotted bananas, mashed (KT#8)

1. Grease or line with paper liners a 12 cup muffin tray. Preheat oven to 350 degrees F.

2. In a large bowl, whip the butter and sugar until smooth. Beat in one egg at a time. Stir in the yogurt and vanilla.

3. Mix the flour, baking soda and salt into the wet batter. Stir in the mashed banana thoroughly. (Kitchen Technique #8)

4. With a spoon or cookie scooper, fill the cupcakes until ⅔ full.

5. Bake for 14-18 minutes, until a toothpick inserted into the center comes out with only crumbs remaining. Let cool 5 minutes, remove from tray and finish cooling on a wire rack before frosting with Cream Cheese Frosting and topping with Candied Hazelnuts, lightly sprinkle with a bit of nutmeg over top of cupcakes.

Cream Cheese Frosting
Print recipe here
1- 8 ounce package cream cheese, softened
¼ C unsalted butter, softened
1 C organic powdered sugar
½ tsp pure vanilla extract

1. With a mixer, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Note: This is a small batch recipe intended for 12 cupcakes. If you are frosting a cake, double the ingredients listed.

Candied Hazelnuts
Print recipe here
2 TB sucanat or brown sugar
½ tsp raw cane sugar
1 TB unsalted butter
1/2 C whole hazelnuts
pinch of celtic sea salt
pinch of ground nutmeg

1. Over medium heat, melt together the sugar, butter, salt and nutmeg in a small pan stirring frequently.

2. Keep stirring until it bubbles, add nuts and stir until coated.

3. Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted. Transfer to waxed paper or plate to cool. Break apart and store in a cool dry place.

Happy Birthday Grandma~!!!