Banana Muffins with Mascarpone Cream Frosting

I  never tried Mascarpone cheese until this recipe.  I'm glad I made these because I now know what I've been missing!  Mascarpone cheese is amazing!!!!  These are super easy to make and would impress just about anyone.  The recipe says to top the muffins with toasted walnuts, which I think would really add to the presentation, but I was in a big hurry to get these finished and didn't have time.

Banana Muffins with Mascarpone Cream Frosting

Source: Giada De Laurentiis

Yields 18 muffins

Ingredients

Muffins:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

4 ripe bananas, peeled and coarsely mashed

Frosting:

3 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1/3 cup Mascarpone cheese, room temperature

3 tablespoons honey

1/2 cup chopped walnuts, toasted

Directions

Line 18 muffin cups with paper liners.  Preheat the oven to 325 degrees.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.  Beat the sugar, oil, eggs, and vanilla in a large bowl.  Stir in banana.  Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups.  Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.  Transfer the muffins to a rack and cool slightly.  The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes:  Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy.  Beat in the Mascarpone cheese and then beat in the honey.  Spread the frosting over the muffins.  Sprinkle with the walnuts.