Banana And Vanilla Cupcakes With Buttercream Frosting Recipes

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MOIST BANANA CUPCAKES WITH VANILLA ICING



Moist Banana Cupcakes With Vanilla Icing image

These moist, delicious banana cupcakes are topped with a vanilla glaze, buttercream frosting, or cream cheese frosting.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 38m

Number Of Ingredients 15

1/2 cup butter (softened)
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour ( 10 ounces )
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas ( ripe , about 3 large)
1/4 cup buttermilk
For the Icing:
6 tablespoons butter (melted)
2 1/4 cups powdered sugar (or a little more for a thicker frosting)
2 to 4 tablespoons of milk (or cream, enough for desired consistency)
1/2 teaspoon vanilla extract

Steps:

  • Heat the oven to 350 F / 180 C / Gas 4. Line 2 (12-cup) muffin tins with paper cupcake liners.
  • Cream the butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
  • To the creamed mixture, add about one-third of the flour mixture, half of the mashed banana, and half of the buttermilk; beat until well blended. Repeat with another one-third of the flour mixture and the remaining banana and buttermilk; beat well. Finish with the remaining flour mixture; beat until well blended.
  • Spoon the batter into the prepared muffin cups, filling each about half full.
  • Bake for 18 to 20 minutes or until the cupcakes test done. A wooden toothpick should come out clean when inserted into the center of a cupcake.
  • Cool completely before frosting. Make the Icing
  • In a large mixing bowl combine the 6 tablespoons of melted butter, powdered/confectioners' sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla. Beat with an electric mixer, adding more milk or powdered/confectioners' sugar until you reach the desired frosting or drizzling consistency.
  • Drizzle the cooled cupcakes with a thin icing or frost or pipe when using a thicker frosting.

Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Cholesterol 36 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 186 mg, Sugar 22 g, Fat 8 g, ServingSize 2 dozen (24 servings), UnsaturatedFat 0 g

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING



Banana Cupcakes with Peanut Butter Frosting image

If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.

Provided by Mia

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 very ripe bananas
½ cup sour cream
1 ½ teaspoons vanilla extract
¾ cup white sugar
½ cup unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 ½ cups powdered sugar
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup smooth peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  • Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g

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