Banana cupcakes with cream cheese frosting
Preppy Kitchen · ♥ 5.3K likes · 173.1K views · 9 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
If the bananas are not ripe enough, bake them on a baking sheet 10 to 15 minutes at 350F until blackened and soft, then cool.
- 240 g all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 113 g room temperature butter
- 110 g light brown sugar
Whisk the flour, salt, baking soda and cinnamon together in a medium bowl and set aside.
- 100 g granulated sugar
- 2 whole eggs
Beat the butter, light brown sugar and granulated sugar on medium about three minutes until light and fluffy.
- 328 g mashed banana
Run a knife along the edge of the baked bananas and squeeze the flesh into a measuring cup to get 328 g of mashed banana.
Add the eggs one at a time on medium speed, letting the first incorporate before the second.
Eggs one at a time, then sour cream
- 1 tsp vanilla
Add the mashed banana, breaking it up with the mixer, then the vanilla, and mix until combined.
Banana, vanilla and alternating flour with buttermilk
- ½ cup buttermilk
Add the flour mixture in three batches alternating with the buttermilk in two, mixing just until the flour almost disappears, and scrape the bowl down.
Scoop about a quarter cup of batter into each well of the muffin tin, three quarters of the way up.
Bake 18 to 20 minutes until the centers are springy to the touch, rotating halfway if baking two trays.
- 113 g room temperature unsalted butter
- 226 g softened cream cheese
- 0.125 tsp salt
- ¼ tsp cinnamon
For the frosting, beat the unsalted butter and cream cheese with the salt and cinnamon until smooth.
Cinnamon cream cheese frosting
- 3 cup powdered sugar
Add the powdered sugar a little at a time, mixing on low until combined, then increase speed.
- 1 tsp vanilla
Increase to medium, add the vanilla and beat until fluffy; pipe onto the cooled cupcakes.