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How to Make Banana Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 18 paper liners.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, mash 3 ripe bananas with a fork. Add the mashed bananas and 1 cup buttermilk to the wet ingredients, mixing until just combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- **Frosting:** In a medium bowl, beat ½ cup (1 stick) softened unsalted butter with 2 cups powdered sugar until smooth. Gradually add 4 ounces cream cheese (softened), 2 tablespoons milk, and ½ teaspoon vanilla extract, beating until light and fluffy. Add more milk if needed to reach desired consistency.
- Frost the cooled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
136g
Fat
24g
Carbs
15g
