Banana Cupcake Recipe
User Reviews
4.9
Banana Cupcake Recipe
Description
This Banana Cupcake Recipe begins by beating softened butter until light and fluffy, then incorporating mashed bananas, egg yolks, and vanilla for a smooth batter base. Egg whites are whipped separately and folded in to add air and lightness. Dry ingredients include cake or all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon, which are folded gently into the wet mixture.
The batter is portioned into paper-lined muffin tins and baked until a toothpick comes out clean, resulting in tender, moist cupcakes with warm banana and cinnamon flavors. The frosting blends softened butter and cream cheese with powdered sugar, vanilla, and cinnamon to create a smooth topping with a subtle spice and creamy finish.
These cupcakes are pleasant as a snack or dessert and showcase the use of ripe bananas to impart flavor and moisture for a soft crumb.
Ingredients
Cupcake
- 4 large egg
- 1/2 cup butter softened
- 1 1/2 cups banana from 3-4 bananas, mashed
- 1/2 tsp vanilla extract
- 1 1/2 cups cake flour (all-purpose flour can also be substituted)
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
Frosting
- 6 tbsp butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar (more as needed)
- 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F. Prepare two muffin tins by lining them with paper liners.
- Separate the eggs and beat the egg whites until stiff peaks form, then set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter until light and fluffy. Add the mashed bananas, egg yolks, and vanilla, and mix until smooth. Gently fold in ⅓ of the egg white mixture.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Gently fold in the remaining egg whites.
- Fill paper baking cups half full and bake 11-15 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool completely.
- To make the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and cinnamon.
- If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy. Frost the cooled cupcakes and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 137mg | 6% |
| Potassium | 118mg | 3% |
| Sugar | 17g | 34% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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