If you’re looking for a delicious and easy-to-make treat, banana cupcakes are a perfect choice.
These moist and flavorful cupcakes are a hit with both kids and adults.
The natural sweetness of ripe bananas combines beautifully with a light, fluffy batter, creating a delightful dessert or snack.
Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and yields scrumptious results every time.
Let’s dive into the ingredients and steps to create these mouthwatering banana cupcakes.
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup milk
For the Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- Optional: banana slices or sprinkles for decoration
Instructions
Preparing the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Mix in the mashed bananas until well combined.
Gradually add the dry ingredients to the banana mixture, alternating with the milk, beginning and ending with the dry ingredients.
Mix until just combined.
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Preparing the Frosting
In a large bowl, beat the butter until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Add the vanilla extract and 2 tablespoons of heavy cream.
Beat on high speed until the frosting is light and fluffy.
If the frosting is too thick, add more cream, one teaspoon at a time, until you reach the desired consistency.
Once the cupcakes are completely cool, frost them using a piping bag or a knife.
Decorate with banana slices or sprinkles if desired.
Nutritional Facts
Each banana cupcake with frosting (based on 12 servings) contains approximately:
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugars: 32g
- Protein: 3g
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture might be denser. You may want to use a mix of half whole wheat and half all-purpose flour for a lighter texture.
Can I make these cupcakes without eggs?
Yes, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a commercial egg replacer.
How long can I store these cupcakes?
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be refrigerated and consumed within 2 days.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before frosting.
What can I use instead of heavy cream for the frosting?
You can use milk or a dairy-free alternative, but the consistency of the frosting may vary slightly. Adjust the quantity to achieve the desired texture.