Banana Cupcakes
Years ago I went to a cupcake class in NYC because I was utterly obsessed with cupcakes and wanted to own my very own cupcake shop. I wanted to master all of the piping techniques including my personal favorite which is the magnolia bakery technique done with an offset spatula. Boy did I get off track here. Back to these delicious banana cupcakes. We made banana, chocolate, and vanilla cupcakes in the class and I fell in love with the banana recipe. I tweaked it just a tad to my liking, and now they're even better. These are incredibly moist and they go wonderfully with cream cheese frosting.
Ingredients
- 1 cup unsalted butter
- 3 eggs
- 2 1/2 cups sugar
- 1 1/2 cups buttermilk
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 3 bananas pureed
- 3 cups cake flour
- 1 tsp vanilla extract
Cream Cheese Frosting
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
- Bake the oven to 350 degrees
- Sift the cake flour, baking powder, baking soda, and salt, set aside
- Mash the bananas using a fork or food processor
- Mix the softened unsalted butter and sugar for about 1 minutes using a stand mixer or hand held mixer
- Add the eggs, vanilla extract, flour mixture, buttermilk, and pureed bananas to the sugar mixture and mix until well incorporated, careful not to over mix.
- Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Bake for 20 minutes or until fully cooked through
- Cool cupcakes completely before frosting
- To make the frosting, mix the cream cheese and butter for about 3 minutes
- Add the powdered sugar, milk, and vanilla extract and mix for about 3 minutes on high speed
- Using a piping bag frost your cooled cupcakes and enjoy