Banana Cupcakes

• 1 1/2 cups mashed ripe bananas (3 or 4 bananas)
• 1/2 cup olive oil or vegetable oil
• 1 1/3 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/4 cup plain yogurt
• 1 1/2 cups unbleached white flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces cream cheese, at room temperature
• 3 tablespoons butter, at room temperature
• 1 cup sifted confectioners sugar
• 2 tablespoons brewed coffee or 1 tablespoon cocoa powder

1. Preheat the oven to 350.
2. Prepare two standard cupcake pans with liners, cooking spray, or butter.
3. With an electric mixer on medium speed, mix the wet ingredients until smooth and creamy, a minute or two.
4. In a separate bowl, sift together the dry ingredients.
5. Add the dry ingredients to the wet ingredients and mix at low speed until smooth.
6. Spoon the batter into the cupcake pans, filling each cup about three-quarters full.
7. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
8. Meanwhile, mix all of the frosting ingredients with an electric mixer on low speed until creamy and smooth.
9. Cool the cupcakes for at least 15 minutes and then frost.
10. If you have bananas that are overripe and you dont have time to bake, pop them unpeeled into the freezer.
11. Later, thaw the bananas for use in a recipe.

mashed ripe bananas, olive oil, brown sugar, eggs, vanilla, plain yogurt, unbleached white flour, baking soda, salt, cream cheese, butter, confectioners sugar, coffee

Taken from www.epicurious.com/recipes/food/views/banana-cupcakes-377232 (may not work)