Banana Cupcakes with Cream Cheese Frosting
Something about a cupcake transforms me into a child. So little, with swirly frosting, sprinkles, and toppers, it’s my cake that I don’t have to share and can devour with my hands. That being said, I recently went cupcake crazy, setting a goal for myself to make a different flavour cupcake every month. Banana may not be the first flavour that comes to mind when you think about cupcakes. But it works, and I even have an evil fondness for these banana cupcakes. They go exceptionally well with cream cheese frosting, but they’d also look great with salted caramel buttercream or vanilla buttercream.Get creative in the kitchen and make something delicious. This will always be one of my favourite delectable recipes, and I hope it will become one of yours as well.
Ingredients
Banana Cupcake Wet Ingredients:
- ½ cup butter
- ¼ cup vegetable oil
- 3 large eggs
- 1 ½ cups brown sugar
Dry Ingredients:
- 3 cups cake flour (it’s a more refined flour than all-purpose with less gluten)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
Flavour Ingredients:
- ¾ cup buttermilk at room temperature
- 1 teaspoon vanilla
- 4 medium bananas very ripe
Cream Cheese Frosting Ingredients:
- 8 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla
- 4-5 cups powdered sugar (confectioners' sugar)
- 1 tablespoon milk or cream
Instructions
Please ensure that all ingredients are at room temperature before baking.
- Preheat the oven to 350°F / 175°C (160°C fan-forced) and line cupcake tins with paper liners. This recipe yields roughly three dozen cupcakes.
- In a large mixing bowl, sift together the dry ingredients. If you don’t have a sifter, you can push the mixture through a metal mesh strainer or whisk your dry ingredients until well blended, and there are no visible lumps. This is a critical step; do not skip it.
- Puree the bananas, then add the rest of the flavour ingredients and blend until smooth.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, oil, and brown sugar on medium speed for 3-4 minutes until smooth, lighter in colour, and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl to ensure everything is properly combined.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the banana-buttermilk mixture, beginning and ending with the dry ingredients. Scrape down the sides and mix on low for another 30 seconds until the batter is glossy, thick, and just combined. Do not overmix or the cupcakes will be tough.
- If you have an ice cream scoop, it’s a perfect size for portioning cupcakes. If you don’t have one, fill the cupcake tin until it’s about two-thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Remove from tins to cool on wire racks; this prevents the cupcakes from becoming mushy due to steam, allows them to continue to cook, and helps them to cool faster.
Making the Cream Cheese Frosting
- Cream together the cream cheese and butter until frothy and well combined. Stand mixers are best for creaming butter and sugar, but hand mixers can also be used.
- Blend in the vanilla, as well as the first cup of powdered sugar.
- Add sugar one cup at a time until the desired consistency is obtained.
- If the frosting is too thick to pipe, add milk or cream 1 teaspoon at a time until you reach a smooth, pipeable consistency. If it's too thin, add more powdered sugar 2 tablespoons at a time.
Nutrition
Calories: 216kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 159mgPotassium: 93mgFiber: 1gSugar: 24gVitamin A: 242IUVitamin C: 1mgCalcium: 31mgIron: 0.3mg
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