Banana Cupcakes Recipe

Moist banana cupcakes with warming spices and delicious brown butter cream cheese icing. This dessert uses brown bananas well! 

– 1 ½ cups cake flour spooned and leveled (175 grams) – ¾ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ¼ teaspoon salt – 6 tablespoons Danish Creamery European Style Unsalted Butter softened (85 grams) – ½ cup packed light brown sugar (100 grams) – ¼ cup granulated sugar (50 grams)

Ingredient

– 1 cup ripe mashed banana (250 grams) – 1 large egg at room temperature – 1 teaspoon pure vanilla extract – ⅔ cup buttermilk room temperature (160 ml)

Direction

Banana cupcakes: Preheat oven to 350°F/180°C. Fill two 12-count muffin tins with 15 liners. Prepare cake flour, baking powder, baking soda, powdered cinnamon, nutmeg, and salt in a large bowl.

1

A stand mixer with the paddle attachment or a large basin with a handheld mixer can smooth Danish Creamery butter. Medium-speed brown and sugar foam (3–4 minutes).

2

Mix the mashed banana, egg, and pure vanilla essence, scraping the basin. Start and end with dry ingredients, then add buttermilk to wet.

3

Use 15 muffin liners, filling each about ⅔ full with batter. For 16–20 minutes, bake cupcakes until a toothpick inserted into the center comes out clean.

4

When the cupcakes are done, carefully take them out of the pan. Put cupcakes on wire racks to cool.

5

Also See: 

Chocolate Chip Cookie in mug Recipe