Banana Cupcakes | Cookies & Cups
I can’t recover from the flavour in these tender and fluffy banana cupcakes! They’re made with freshly mashed bananas and a touch of tangy buttermilk, topped with swirls of creamy peanut butter frosting and chocolate.
In case you love the flavour mixture in these banana cupcakes with peanut butter frosting, strive my peanut butter banana bread, too! And for one more straightforward cupcake recipe, strive these strawberry cupcakes.
Why I Love This Banana Cupcakes Recipe
I’ve by no means met a cupcake that I didn’t like, however I’m unsure I’ve met a cupcake I LOVE greater than these ridiculously scrumptious banana cupcakes! I taste these buttery banana cupcakes with contemporary ripe bananas and a splash of buttermilk, they usually style similar to my favourite selfmade buttermilk banana bread. The feel is way softer, nevertheless, like banana cake, topped with large swirls of peanut butter frosting. Right here’s why I really like them:
- Huge banana taste. Actual bananas fill these cupcakes with sweetness, whereas buttermilk provides a bit of tang. The components are easy however there’s loads of taste to go round.
- One of the best texture. These banana cupcakes are tremendous moist and so scrumptious! Fluffy, and tender… they’re not possible to withstand. I sneak one (or two) even earlier than I add the frosting!
- Fast to make. When I’ve restricted time for baking, there’s no simpler cupcake recipe. The batter is prepared in minutes and the cupcakes bake simply as shortly.
- Deliciously adorned. I couldn’t resist frosting my banana cupcakes with peanut butter frosting and ending them off with Reese’s peanut butter cups and chocolate. The mixture is NEXT LEVEL. Adorn them any approach you want for birthdays, events, or simply as a result of.
Cupcake Substances
I’ve included a number of ingredient notes for these banana cupcakes right here. You’ll discover a printable recipe card under the submit with a full listing and recipe particulars.
- Shortening – Shortening is my secret to a flaky and tender crumb in these banana cupcakes. It makes the feel lighter and cake-like, and fewer like a muffin or banana bread.
- Sugar – I take advantage of granulated sugar however mild brown sugar additionally works.
- Eggs and Vanilla – Let the eggs come to room temperature and you should definitely use actual vanilla extract.
- Bananas – You’ll wish to use contemporary, ripe bananas. As with most baking recipes, it’s finest if the bananas are a bit overripe, as they’ll have extra taste. These cupcakes are my excuse to make use of up any brown, spotty bananas in the home!
- Buttermilk – Buttermilk is one other necessary ingredient that makes these banana cupcakes additional moist and tender, with loads of taste. I like to recommend bringing the buttermilk to room temperature. In case you don’t have any readily available, you may make a selfmade buttermilk substitute with entire milk and vinegar (or lemon juice).
- Flour – All-purpose is your best option for these cupcakes.
- Baking Powder, Baking Soda, and Salt – Examine the dates in your leavening components to verify they’re as contemporary as attainable. In case your baking soda and baking powder are expired, the cupcakes received’t rise.
For the Frosting
- Butter – Dropped at room temperature.
- Creamy Peanut Butter – Make certain it’s the shelf-stable form. Pure peanut butter (the sort you’ll have to stir) incorporates an excessive amount of oil and tends to separate.
- Powdered Sugar – Sifted to interrupt up any lumps.
- Milk – This may be entire milk, 2% milk, or any milk you could have within the fridge. For a good creamier frosting, use heavy cream or half-and-half.
The way to Make Banana Cupcakes
These banana cupcakes are very fast and easy to make. It’s a 3-step course of! Observe alongside under and scroll to the recipe card for printable directions.
Combine the cupcake batter.
Fill the pan and bake.
- Combine the cupcake batter. Begin by creaming the sugar and shortening collectively, then beat within the eggs, vanilla, buttermilk, and bananas. Lastly, slowly combine within the flour, leavening, and salt.
- Fill the pan. Scoop the batter out into lined muffin pans. I often fill every liner about ⅔ of the best way full, so the cupcakes have room to rise with out overflowing.
- Bake. Bake these banana cupcakes at 350ºF for 15-20 minutes till they’re set. Afterward, let the cupcakes cool utterly earlier than frosting.
Simple Peanut Butter Frosting
This could be the best frosting to ever grace my kitchen. It’s a variation of basic vanilla buttercream flavored with creamy peanut butter. After I say it melts in your mouth, I’m not kidding! It’s tremendous creamy, fluffy, and pipable. Right here’s methods to make it:
- Cream butter and peanut butter collectively. Add the butter and peanut butter to a bowl and provides {that a} good whip on medium pace till it’s good and easy.
- Add powdered sugar and milk. Subsequent, progressively beat within the powdered sugar, then the milk, till you attain a pipeable consistency. You could want so as to add a bit of extra of 1 or the opposite to skinny out or thicken the frosting as wanted.
- Whip. Beat the peanut butter frosting completely till it’s mild and fluffy. Afterward, fill a piping bag. I take advantage of an open-star piping tip to create the buttercream swirls you see within the images.
Begin within the heart of the cupcake.
Swirl the frosting outwards.
- Pipe a frosting swirl. Beginning within the heart of the cupcake, pipe the frosting after which slowly transfer the piping tip outward and upward to create a swirl (see images). Repeat with the remainder of the cupcakes.
These cupcakes would even be scrumptious frosted with Swiss meringue frosting, selfmade cream cheese frosting, or heritage frosting in the event you really feel like altering it up.
Suggestions for Success
- Ripen bananas shortly. In case you solely have underripe bananas readily available however have a hankering for banana cupcakes (comprehensible), a simple option to ripen them shortly is to put the bananas on a baking sheet and bake them at 300ºF for about 20 minutes, till the peels are blackened. Let the bananas cool off totally earlier than you peel and mash them.
- Use room temperature components. Any fridge-cold components like eggs and buttermilk must be taken out half-hour or so forward of time in order that they will come to room temperature. This fashion, they’ll combine extra simply into the batter.
- Don’t overmeasure. Overmeasuring components like flour will result in dense, dry cupcakes. In case you don’t have a kitchen scale to precisely measure, use the spoon and sweep methodology: spoon the flour from the bag into the measuring cup and sweep the surplus away to stage it off. By no means scoop instantly from the bag!
- Keep away from overmixing the batter. Overmixing is the main reason behind dense, robust banana cupcakes. Solely combine the flour into the batter till it’s simply mixed.
- Bake in batches. Relying on what number of muffin pans you could have, and the scale of your oven, it’s higher to bake in batches than danger overcrowding. In case you solely have one pan, simply cool the baked cupcakes for a couple of minutes earlier than transferring them to a wire rack, and reusing the pan for the subsequent batch.
The way to Adorn These Banana Cupcakes
There’s no unsuitable option to adorn a cupcake! I garnish my frosted banana cupcakes with chopped Reese’s cups and a drizzle of Hershey’s Chocolate Syrup. These are another concepts:
- Sprinkles. In case you’re making these as birthday cupcakes, they want sprinkles! Use rainbow sprinkles, jimmies, nonpareils, or colourful sanding sugar so as to add a bit of brightness and further sparkle.
- Chocolate chips. High these cupcakes with semi-sweet, darkish, or white chocolate chips. You may as well use peanut butter chips or butterscotch morsels. For one more straightforward variation, combine mini chocolate chips proper into the cupcake batter to make chocolate chip banana cupcakes.
- Caramel sauce. Drizzle over selfmade caramel sauce as an alternative of chocolate syrup.
- Coconut. For a tropical twist, frost these banana cupcakes with vanilla buttercream or cream cheese frosting and mud the tops with toasted shredded coconut.
- Fruit. High every cupcake with a contemporary banana slice earlier than serving (like my bananas foster cupcakes), or add a maraschino cherry.
- Halloween. Give your banana cupcakes the spooky therapy and switch them into skeleton cupcakes or cauldron cupcakes for Halloween.
Make-Forward
These cupcakes are nice to bake forward of time, and you’ll cowl and refrigerate them till the next day while you’re able to frost them.
I additionally wish to make the peanut butter frosting a day forward because it shops effectively within the fridge. I’ll preserve it refrigerated hermetic and produce it again to room temperature earlier than I take advantage of it. I like to recommend giving the frosting a fast whip, too, earlier than you fill your piping bag.
The way to Retailer
- Refrigerate. The frosted cupcakes are high quality to remain at room temperature for a number of hours, however after that, I like to recommend conserving them within the fridge. Retailer them in an hermetic container, like a cake service or comparable, in order that they don’t get squished. They’ll final for 2-3 days within the fridge.
- Freeze. The unfrosted cupcakes freeze nice! Let the cupcakes cool utterly, after which retailer them in a freezer-safe bag or container. Freeze for as much as 2 months and thaw the cupcakes within the fridge earlier than frosting.
Extra Banana Recipes
Description
These tender and fluffy banana cupcakes are made with contemporary bananas and a splash of tangy buttermilk, topped with swirls of peanut butter frosting and chocolate.
Cupcakes:
- 1/2 cup vegetable shortening
- 1 1/4 cups granulated sugar
- 2 giant eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas
- 1/4 cup buttermilk
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
Frosting:
- 1/2 cup butter, room temp (1 stick)
- 1 cup creamy peanut butter
- 3 cups sifted powdered sugar
- 1/4 cup milk (you may add extra in the event you choose a creamier frosting)
Garnish *non-obligatory
- Chocolate syrup for drizzle (I used Hershey’s)
- Reese’s Peanut Butter cups, chopped
Cupcakes:
- Preheat oven to 350°F.
- Combine collectively the shortening and sugar in a mixing bowl fitted together with your paddle attachment.
- Add within the eggs, vanilla, buttermilk and bananas, baking powder, baking soda, and salt.. Combine till mixed completely, scraping the edges of the bowl as mandatory.
- Flip the mixer pace to low and add within the flour, mixing till simply mixed.
- Line two muffin pans and fill every liner 2/3 full with batter.
- Bake for 15-20 minutes till the cupcakes are set and a toothpick comes out clear.
- Take away the cupcakes to a wire rack and allow them to cool utterly earlier than frosting.
Frosting:
- Within the clear bowl of your stand mixer fitted with the paddle attachment combine the butter and peanut butter and on medium pace till mixed.
- Slowly add the powdered sugar mixing till included.
- Add milk slowly till the specified consistency is reached.
- Pipe the frosting onto the cooled cupcakes. Garnish with chocolate syrup and chopped-up Reese’s Cups (if desired).
Notes
Retailer hermetic at room temperature for as much as 3 days. Or retailer hermetic within the fridge for as much as 5 days.
Diet
- Serving Measurement: 1 cupcake
- Energy: 416
- Sugar: 63.7 g
- Sodium: 136.7 mg
- Fats: 12.6 g
- Carbohydrates: 74.4 g
- Protein: 4.6 g
- Ldl cholesterol: 16.2 mg