Cupcake Hero was just brought back from hiatus by Clara at Iheartcuppycakes. I am thrilled to be part of it! Here’s how to play…Each month an ingredient is selected and the players have to use that ingredient in the cake and/or the frosting that they create. The players then vote on their favorite and Clara, our Cupcake Captain, chooses another favorite. There’s then a showdown in her kitchen, as she bakes up both recipes and selects the latest Cupcake Hero! This month’s theme was “bananas”.

Coincidentally, “Going Bananas” is also the theme of my life this month. My son and I jumped head first into the school year. He started third grade last week and did an amazing job. Now somewhere in his DNA, is the ”anxiety gene” which he inherited from his parents (at least he’s in good company). Surprisingly, this was the first school year that started seamlessly, like a beautiful swan dive - no tears, no challenges, and no worries (well, maybe a couple of worries). I was incredibly proud of him and can’t believe how fast he is growing up. For me, it’s back to work with more hours, more tasks, and a bit more stress this year. But you won’t hear me complaining, I am thrilled to be back working with such great people. I’m truly blessed.

But back to cupcakes… These Banana Malt Shop cupcakes have earned hero status in my book. I added cream soda and bananas to a basic white cake, pretty simple. The result was awesome – very moist with a hint of banana - not too much for all you non-banana lovers out there. There are two options when you make the batter. If you want it quick and simple, make it using the boxed cake mix (turns out amazing, I promise!) . If you want to start from scratch, try the homemade recipe at the bottom of the post. Both are great!

The malt shop theme is tied together with a cream cheese, chocolate malt frosting (Oh my goodness, this was good!) and garnished with a malt ball. Looks great…tastes even better!

Don’t forget to head on over to the Cupcake Hero group on Flickr to see everyone’s entries… truly, a bit of banana heaven!

Banana Malt Shop Cupcakes

Banana Cream Soda Cupcake Batter Quick & Easy *

1 box white cake mix

12 oz. cream soda

2 bananas mashed

2 egg whites

Preheat oven to 350 degrees. Combine ingredients and mix with electric mixer until smooth (2-3 minutes). Pour into cupcake liners and bake for 15-20 minutes, until toothpick comes out clean.

* There is an additional recipe with 100% homeade batter – a bit more time, but equally good!

Chocolate Malt Frosting (Adapted from Cake Doctor)

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1/2 cup unsweetened cocoa powder

1 tsp. malt powder

1 teaspoon pure vanilla extract

4 cups confectioners’ sugar, sifted

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, malt powder, vanilla, and confectioners’ sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

*100% Homemade Banana Malt Shop Cake

Preheat oven to 350 degrees. Line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Add bananas and cream soda and beat until blended. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cake is done when it springs back to the touch.

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