Banana Cupcakes With Molasses Frosting Recipes

VEGAN BANANA MOLASSES CAKE (GLUTEN-FREE)

Steps:

• Preheat an oven to 350°F (177°C) degrees and spray an 8x8 square pan with baking flour non-stick spray.
• To a large bowl, add the oat flour, almond flour, tapioca, cinnamon, baking soda, baking powder and salt and whisk very well. Set aside.
• Next, add all the wet ingredients (apple juice, molasses, syrup, vanilla, banana, vinegar) to a blender or food processor and blend until very smooth and there are no lumps remaining. This is an important step, as it incorporates air and gives a wonderful texture to the cake. It works better than a beater. Pour the wet into the dry ingredients and gently fold until well incorporated.
• Pour the batter into the prepared pan and bake for 25 minutes OR until a toothpick comes out completely clean when inserted in the center. Place pan immediately on a cooking rack for 15 minutes. Gently turn over cake onto the cooling rack and it should slide right out. Cool COMPLETELY before frosting and slicing, otherwise the coconut frosting will melt off.
• For the molasses cream frosting: place the coconut milk into the fridge to chill overnight or 2-3 days for best results.
• Do NOT shake the can first, as the water and cream will have hardened and separated and you will only be using the cream. Scoop out all the hardened cream at the top. It should be very thick...if it is runny, it is not a good brand or can and won't work for the frosting. I recommend Thai Kitchen for best results.
• Add the hardened cream to a medium bowl and beat until smooth. Add the vanilla, molasses and syrup and beat again for a couple of minutes until light and fluffy. Taste and add any more sweetener if desired, but keep in mind the cake is slightly sweet too and a light frosting goes well with the cake.
• Spread onto the cooled cake and slice into 16 squares, or desired sizes. My can had a lot of cream in it, so I had extra. Keep the cake covered and stored in the fridge.

BANANA CUPCAKES

Steps:

• Line a 12-hole muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly just until combined.
• In a separate bowl, add flour, baking powder, cinnamon and salt and whisk briefly.
• Add flour mixture to the butter mixture, along with buttermilk and the mashed banana. Gently mix until just combined. The batter will be thick and creamy.
• Spoon batter into prepared cupcake liners and bake for approximately 18-20 minutes or until the cakes spring back lightly to the touch. Remove cupcake from muffin tray and place on a wire rack to cool completely.
• To make the cream cheese frosting, add butter and cream cheese (ensuring both are at room temperature) to a large mixing bowl. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add vanilla.
• Add sugar, 1 cup at a time, and continue to beat on a medium speed until smooth. Transfer frosting to a large piping bag fitted with a large round tip. Pipe frosting onto each cupcake. Scatter over crushed walnuts.

BANANA CUPCAKES WITH MOLASSES FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Fill a 12 cupcake tin with liners.
• 2. Sift together flour, baking powder, baking soda, salt and set aside.
• 3. In a large bowl, combine butter and sugar until light and fluffy. Beat in eggs one at a time, mixing very well after each addition. Add in vanilla and bananas, mixing well. Mix in half the flour mixture, then buttermilk and then remaining flour mixture, mixing well after each addition but only until just moistened. Stir in nuts, if desired.
• 4. Fill liners 3/4 full. Bake 17-20 minutes or until toothpick comes out clean.
• 5. Frosting: Combine butter and cream cheese until smooth and creamy, add molasses and vanilla, mixing well, then 1 c of powdered sugar at a time, mixing very well. May add a little milk to make for easier spreading consistency, if needed.

BANANA CUPCAKES WITH GANACHE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-24 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. , In a large bowl, cream shortening and confectioners' sugar until light and fluffy, about 5 minutes. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes.

MARI'S BANANA CUPCAKES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
• Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

GINA'S BANANA CUPCAKES

Steps:

• Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
• Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
• Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

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.