Comments on: Banana Bread Cupcakes with “That’s the Best Frosting I Ever Had”

By: Nathalia (@shushumushu)

Nathalia (@shushumushu) — Sat, 31 Dec 2011 20:08:46 +0000

wow, these look so good. i’m going to attempt asap – congrats on the frosting, such a good feeling when you find the best ever recipe for something.

By: Banana bread cupcakes | Mydinnertoday

Banana bread cupcakes | Mydinnertoday — Mon, 12 Dec 2011 05:53:57 +0000

[...] that would need refrigerator. All in all, it came out pretty good! I got the recipe from acozykitchen. I did not use any nuts because of the nut allergy in our [...]

By: Kate

Kate — Tue, 08 Nov 2011 15:55:50 +0000

Made these for my son’s 2nd bday this weekend (he’s a big fan of banana) and they were a huge hit. FYI the recipe makes about 15 cupcakes but there was plenty of icing leftover. That icing is soo good – it’s ridiculous. I’m not much of a baker, and these were a real hit.

By: Kate

Kate — Fri, 04 Nov 2011 16:06:15 +0000

earth balance is an excellent alternative to butter in cooking – you can buy it in most health food stores. I’ve never tried it in icing though, you’d have to keep it quite cold I’d think, and the texture might be a bit off. But I’ve used it frequently in baking, particularly in cake or quick bread recipes.

By: Banana Bread Cupcakes + Race For The Cure : : Café Terra

Banana Bread Cupcakes + Race For The Cure : : Café Terra — Fri, 07 Oct 2011 03:36:24 +0000

[...] with Vanilla Cream Cheese Frosting – Cupcake Recipe by Down Home With The Neely’s and A Cozy Kitchen (I basically took from both recipes, to create my cupcakes! [...]

By: Adriana

Adriana — Fri, 12 Aug 2011 06:12:16 +0000

hey tocaya, i just made this recipe tonight and it was DELISH!

By: Kathy

Kathy — Sat, 06 Aug 2011 22:17:05 +0000

Just FYI they turned out fantastic. Thanks for your advice but I did use the splenda and it tasted just like sugar. The texture was good and everyone loved them.
Thanks again
Kathy

By: Adrianna

Adrianna — Mon, 01 Aug 2011 02:29:07 +0000

It should! You could also try using agave–just be sure to do you’re research with the agave since I’m not completely sure of its possible affect on him. If you do choose to go with agave, I’d use 2/3 cup of agave for the 1 cup of sugar. Good luck!!

By: Kathy

Kathy — Sun, 31 Jul 2011 14:23:43 +0000

Do you think this frosting would turn out well with splenda? My Dad is turning 80 and is a diabetic. We do let him have bananas (even though it is not the best choice of fruit for diabetics) and he loves banana bread. I always substitute the sugar in the bread but what about the icing?

By: Wendy C

Wendy C — Sun, 31 Jul 2011 01:32:42 +0000

Hi,
Just tried the icing (with a different banana bread recipe – a sour cream banana bread that is close to the above except adding a half cup of sour cream) and it is GO-OO-OOD. I used salted butter and the slighty salty, creamy, sweet spread/icing is soo good. Thanks for a winner! To reply to charlene – you COULD try coconut oil – although you would have to keep it chilled. Personally I think it would be better than the vegan margarine spreads, which are mainly water and soy anyway (at least the ones I have found). Coconut oil would taste good and be creamy, I would think. Maybe you could test a half recipe?
Wendy