banana butterfly birthday cupcakes

I made these dear cupcakes for Abigail's birthday, and they went over very well. They were fairly healthy, moist and all around yummy.

From 06/07/2011 (by Eye-Fi)

Going fast...

INGREDIENTS

cupcakes--

1/2 cup butter or margarine
3/4 cup caster sugar (I used raw cane sugar, ground up some in the food processor)
1 tsp vanilla extract
2 eggs
1 cup mashed ripe bananas (about 3 med. bananas)
1 1/2 cups self-rising flour
1/2 tsp baking soda
1/3 cup milk (I used soy milk)

icing--

100 g. reduced fat cream cheese (I used half a block of Neufchatel)
1 1/2 cups confectioner's sugar
1-2 tsp, fresh orange juice
sprinkles for decorating
strawberries for decorating

1. preheat oven to 350. Grease muffin pan or line with muffin paper

2. Beat (with electric mixer) butter, sugar and vanilla until fluffy. Add eggs one at a time, mixing after each addition. Add banana. Beat until combined.

3. Sift flour and baking soda over banana mixture. Add milk. Using a large metal spoon, gently stir until combined. Distribute evenly into muffin pans. Bake for 18-22 minutes, until toothpick comes out clean. Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.

4. To make cream cheese icing, combine cream cheese, sugar and oj with electric mixer until smooth. If too thick, add more oj. Spread frosting onto cupcakes, decorate with sprinkles and strawberries as butterfly wings and serve.