Banana Rum Cupcakes w/ Cream Cheese Frosting!

Yes, you read right! Banana Rum Cupcakes with Cream Cheese Frosting! D-Freakin'-Licious! I whipped them up and took them to a get together last night and they were a yummy hit! I wasn't sure what I was going to make at first, but when I saw the overly ripe bananas that were chillin in my fridge, I knew exactly what I was going to do! I used one of my quick cake-doctor type recipes and before I knew it, I had baked these little suckers and was ready to take a much deserved nap! Here's a great little recipe + my little changes that makes these out of this world!

Banana Rum Cup Cakes

(This is a very moist cake and it's a great way to use those over-ripe bananas)

• 1 package yellow cake mix
• 1/2 cup brown sugar
• 2 or 3 teaspoons cinnamon (I used only 2, I thought 3 might be too much)
  
• 1 cup water ( replaced 1/4 of the water with RUM. If you don't drink, add 1 tsp of rum extract to your 1 cup of water)
  
• 1/2 cup oil
  
• 2 mashed, ripe bananas (I used 3 b/c I didn't want the extra banana to go to waste, becareful b/c that extra sucker will make your cupcakes super-duper moist - maybe too moist!)
• 3 eggs

Preheat oven to 350 F.

Add all ingredients. Mix with a blender on low speed until well mixed; scrape bowl. Mix on medium speed for 2 minutes. Pour into paper lined cupcake pan, bake for 20-25 minutes. Cool and frost with cream cheese frosting. Makes 24 cup cakes :)

Cream Cheese Frosting

8 oz. cream cheese
1 stick butter (I used "no salt added" butter, that's why I added the pinch of salt)
2 tsp. vanilla extract
1- 1lb box powdered sugar (sifted)

Pinch of Salt

Let the cream cheese and butter soften, blend till creamy. Add the vanilla & a pinch of salt, continue to mix while adding the powdered sugar a little a a time until well mixed. Once the cupcakes have cooled, spread the frosting on them and ENJOY! VOILA!