Description
Simple banana cupcakes topped with a sweet maple buttercream frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup buttermilk
- 1/2 cup powdered sugar (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 tablespoons pure maple syrup (for frosting)
- 1 tablespoon milk (for frosting, if needed)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the 1/4 cup softened butter until smooth. Gradually add the powdered sugar, mixing until combined.
- Beat in the maple syrup. Add milk one teaspoon at a time if the frosting is too stiff. Beat until light and fluffy.
- Once the cupcakes are completely cool, pipe or spread the maple buttercream onto the tops.
Notes
- Use very ripe bananas for the best flavor and moisture in the cupcakes.
- Ensure the butter for both the cake and frosting is at proper room temperature for smooth mixing.
- You can substitute regular milk for buttermilk if needed, but buttermilk adds a slight tang.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: banana cupcakes, maple frosting, banana cake, sweet treat, dessert