We love overripe, sweet bananas in pancake batter, smoothies, banana breads and of course cupcakes. These light cupcakes are made rich and delicious by the Mascarpone Frosting. Mascarpone is an Italian triple-cream cheese made from crème fraîche that is traditionally used when making Tiramisu. It is delicious spread on scones or incorporated into cheesecakes and custards; Tyler Florence even taught me to place a sweetened spoonful on top of warm rice pudding for “The Ultimate” treat!

For the Muffins:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 3/4 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 over-ripe bananas, peeled and coarsely mashed

For the Frosting:

• 3 ounces cream cheese, at room temperature
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/3 cup mascarpone cheese, at room temperature
• 3 tablespoons honey
• 1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325°F. Sift or whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl to blend. In a separate bowl, beat the sugar, oil, eggs, and vanilla until mixed well. Stir the banana into the wet mixture. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the cupcakes until the tops are golden brown and a cake tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack to cool.

Using an electric mixer, beat the cream cheese and butter until light and fluffy. Add the mascarpone cheese and honey and blend until well combined and fluffy. Pipe or spread the frosting over the muffins. Garnish with the toasted walnuts.

Makes 18 Muffins