banana cupcakes

These are the best ever fluffy moist cupcakes.

Grandpa’s Banana Cupcakes

lemon juice

milk ((just shy of ¼ cup))

eggs (separated)

butter

sugar

flour

baking soda

baking powder

salt

bananas (mashed)

Preheat oven to 375°F.

Add lemon juice to bottom of measuring cup. Add enough milk* to make ¼ cup (of lemon juice and milk) and set aside.

Beat egg whites on high until stiff peaks form and set aside.

In a separate bowl, cream together butter and sugar with mixer.

Add in yolks and milk mixture.

Mix together flour, baking powder, baking soda &amp; salt. Slowly add to butter mixture.

Stir in bananas. Then gently fold in egg white mixture.

Pour muffin mixture into lined (or greased) muffin tin.

Bake for 17-20 min or until cupcakes spring back when lightly touched.

Sweet days are here to stay with these moist banana cupcakes with cream cheese frosting.

Banana and cinnamon cupcakes

self-raising flour, sifted

caster sugar

cinnamon

milk

butter, melted, cooled

x 59 grams eggs, beaten

vanilla essence

banana (see note)

reduced-fat cream cheese

tbsp pure icing sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Top these moist, dense-yet-still-soft homemade banana cupcakes with cinnamon cream cheese frosting. To guarantee the best results, use sour cream, buttermilk, and extra ripe bananas– these power ingredients make all the difference in this spiced cupcake recipe.

Banana Cupcakes with Cinnamon Cream Cheese Frosting

(250 grams) all-purpose flour (spoon & leveled)

banana (about 3 large very ripe bananas)

1/2 cup (100 grams) packed light or dark brown sugar

(100 grams) granulated sugar

eggs,

(60 grams) sour cream

vanilla extract

(120 milliliters) buttermilk, at room temperature*

(360 grams) confectioners’ sugar, plus an extra 1/4 cup if needed

banana chips

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.

Make the cupcakes

 Whisk the flour, baking soda, cinnamon, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no flour pockets at the bottom of the bowl.

Pour/spoon the batter into the liners &#8211; fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners&#8217; sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

Frost cooled cupcakes however you&#8217;d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Top with salted caramel and/or a banana chip, if desired. Store leftovers in the refrigerator for up to 5 days.

What an amazing recipe!! Absolutely delicious! The use of buttermilk, for whatever reason, didn’t register in my head. I thought I read to use heavy whipping cream. I also tried your caramel sauce recipe, which I drizzled over the top of your fabulous  Cinnamon Cream Cheese frosting. I piped the Caramel sauce inside of the cupcake just to see how it would turn out. Did some little decorative nuances. Initially tried your recipe to make my daughter cupcakes for her birthday. This recipe really knocked it out of the park! It’s a keeper!! Thank you, so much, for sharing!!!

Made this recipe for my birthday (in 3- 6in rounds) and it was decadent and so yummy. I love cream cheese frosting and the addition of cinnamon was excellent.

Made this for my dad's birthday! Turned out so delicious. Loved the moist banana cake with the cream cheese frosting!!

Excellent, moist cupcake. I ended up with 21 using a level ice cream scoop to portion them. They were perfectly baked at 16 min. These are moist and a little dense (I like that in a banana cupcake). I used a tablespoon of vanilla for the frosting as well as browned (and cooled) butter. That gave a really nice flavor. 

For anyone who doesn’t know this trick: when your bananas are brown but you’re not ready to bake, peel them and smash them flat in a freezer bag. (They store nicely flat and thaw quickly that way). That way you can make banana bread/cupcakes/cake anytime you want. The bananas are runny when you defrost them but they bake up exactly the same.

My taste buds were singing with the first bite. :)  Made recipe exactly as written.   So, So, Good!  5 Stars all day long.  Thanks for the recipe!

These are really delicious but they aren't cupcakes. They are heavyweight muffins, quite dense and moist, something you want to eat for breakfast (minus the frosting, haha), not as a dessert.

Without any doubt The Best Banana Muffins. Very moist and excellent flavor. Very easy recipe with outstanding results.

Excellent recipe, thank you! These land closer to muffins than vanilla cupcakes texture wise (slightly denser and tougher) but it’s not an issue. They are delicious and the cinnamon cream cheese frosting is a new favorite! I will use it again here and maybe on other recipes too.

Amazing recipe and a huge hit at my house! Thank you!

This recipe really delivered on the banana flavor. I subbed GF  flour for AP and added chopped chocolate for just over 60 mini cupcakes baked for 12 min, turning around halfway through baking. So delicious, light, and just the right amount of sweet. Perfect!

Hi Sally! Love the banana chip garnish you used to top cupcakes
How do I make them?

Used this recipe to make a fabulous six inch cake. Like everything you share on your blog it was amazing. Thank you for all the time and effort you put into perfecting what you post.

https://www.youtube.com/watch?v=VsSRzMF5JxE

These homemade banana cupcakes are moist and dense, but much softer than banana bread. To guarantee the best results, use sour cream, buttermilk, and extra ripe bananas– these power ingredients make all the difference in this spiced cupcake recipe.

Get the full recipe: https://sallysbakingaddiction.com/banana-cupcakes-with-cinnamon-cream-cheese-frosting/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #bananacupcakes

• More of our favorite recipes: https://sallysbakingaddiction.com/

Banana Cupcakes with Cinnamon Cream Cheese Frosting | Sally's Baking Addiction

Topped with cinnamon cream cheese frosting, these fluffy Banana Cupcakes are simply irresistible in every way.

Banana Cupcake Recipe

eggs

butter (softened)

bananas (from 3-4 bananas)

tsp vanilla extract

cake flour ((all-purpose flour can also be substituted))

tsp baking powder

tsp baking soda

tsp salt

oz cream cheese (softened)

Cinnamon (/ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

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!

https://content.jwplatform.com/videos/S8r7Cxj2.mp4

These Banana Cupcakes Are So SOFT And Have A Hint Of Cinnamon. They Are Also Topped With A Delicious Cinnamon Cream Cheese Frosting Baking Them Irresistible In Every Way!

Banana Cupcakes

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Banana Cupcakes with Chocolate Peanut Butter Frosting

(115 grams) unsalted butter, softened to room temperature

(100 grams) packed light or dark brown sugar

(150 grams) granulated sugar

(345 grams) mashed bananas (about 4 medium or 3 large ripe bananas)

(250 grams) all-purpose flour (spooned & leveled)

(120 milliliters) buttermilk*

(180 grams) mini chocolate chips

(21 grams) unsweetened cocoa powder

Tablespoons (30 milliliters) heavy cream

salt,

(185 grams) creamy peanut butter

Tablespoons (60 grams) unsalted butter, softened to room temperature

(90 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream

Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.

Make the cupcakes: 

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.

Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition.  Add the milk and stir until combined.  The batter will be lumpy.  Fold in the chocolate chips.

Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.

Make the chocolate frosting: 

Sift together the confectioners&#8217; sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Make the peanut butter frosting

 With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth &#8211; about 3 minutes. Add the confectioners&#8217; sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes with a knife or with a piping bag/tip. If you&#8217;d like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices and/or more chocolate chips if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

I bake these cupcakes today &amp; it took me 25 mins before the cakes were cooked when tested with a toothpick. However the cupcakes top feels wet when fully cooled &amp; the texture is more like  banana bread. Where did I go wrong? I took care not too over mixed the batter too.

Banana Split Cupcakes are based on one of my favorite ice cream treats and are maybe even better. While most banana cakes are heavy, this is a very light cake filled with  pineapple and topped with Strawberry Buttercream.  A drizzle of chocolate finishes this treat.

Banana Split Cupcakes

pineapple,

sugar (200 grams)

cornstarch

cake flour (210 grams)

banana puree

buttermilk

unsalted butter,

sugar (250 grams)

strawberries

sugar (300 grams)

almond extract

Red food color, optional

chocolate

Line 9 large Texas muffin cups with cupcake liners.  Set aside

Preheat the oven to 350°F.

This will make more than you need.  The extra filling is great on toast, a bagel (especially with cream cheese also), as an ice cream topping (loosen it with a bit of water) or as a topping for anything.

Whisk the sugar and cornstarch together.

Combine all the ingredients in a small saucepan.  Stirring constantly, bring to a boil and boil about one minute until a spoon drawn through it leaves a wide trail that does not fill in.  Cool.  This can be made a week ahead and refrigerated.

Pineapple Filling

Combine the flour, baking soda, baking powder and salt.  Whisk to combine.  Set aside.

Place the bananas in the bowl of a processor or blender and puree until smooth.  Add the buttermilk and oil, whisk together and set aside.

Cream the butter and sugar until combined.  Add the eggs one at a time, mixing well.

Alternately add the flour and banana mixture, starting and ending with the flour.

Fill the 9 cupcake liners about 3/4 full. A #8 disher/scooper makes this easy.

Bake for about 25 to 30 minutes until a tester comes out cleanly or they spring back when lightly touched.  Cool completely.

See photos for the easiest way to do this.

Using a large pastry tip upside down in the middle of the cake, core out the center.  Save the plug just removed.  Widen the hole a bit more with a teaspoon.

Fill the hole generously with the pineapple filling and replace the plug on top.  Set aside.

Assembly

Place half the strawberries and half the powdered sugar the the bowl of a processor.  Process until the strawberries are one with the powdered sugar.  Repeat with the second half.

Combine all of the ingredients except the food coloring in the bowl of a mixer.  Beat on low to combine.  Raise the speed to medium and beat until lightened.  Add the food coloring as desired.

Using a #6 or 1/2&quot; open piping tip, finish the cupcakes with a swirl of buttercream.

Melt a little semisweet chocolate at half power in a microwave.  Dip a spoon in the melted chocolate and wave it over the iced cupcakes.

The cupcakes can be stored for 3 days at room temperature or frozen for up to a month.

Strawberry Buttercream

Soft, moist, and fluffy, these Banana Cupcakes are a flavorful dessert everyone will love. They are perfect for any occasion!

all-purpose flour ((240 grams))

unsalted butter (softened (113 grams))

light brown sugar ((110 grams))

sugar ((100 grams))

eggs (room temperature)

sour cream (room temperature (60 grams))

bananas (2 to 3 large bananas (328 grams))

buttermilk (room temperature (120 milliliters))

cream cheese ((226 grams))

sugar ((360 grams))

Position two oven racks towards the center of the oven. Preheat the oven to 350°. Line two 12-cup muffin pans with 18 paper cupcake liners.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs and sour cream until well combined. Beat in banana. Stop and scrape down the bowl as needed.

With the mixer on low, add in the flour mixture alternating with the buttermilk just until combined. (Be careful not to over mix the batter!) Fill each cupcake liner about 3/4 of the way full with the batter.

Bake for 18 to 20 minutes, rotating the pans and swapping oven positions halfway through, or until a wooden pick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely.

For the Cupcakes:

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, cinnamon, and salt on medium speed until smooth and well combined.

With the mixer on low speed, gradually mix in the powdered sugar and until smooth and fluffy, about 3 minutes. Stop and scrape down the bowl several times while mixing to make sure there aren’t any lumps of cream cheese and butter.

Transfer the frosting to a piping bag fitted with a decorative tip and the frosting onto the cooled cupcakes. Garnish with banana chips, if desired. Refrigerate any leftovers in an airtight container for up to 5 days.

For the Frosting:

I think these are the best banana cupcakes I've ever had in my life. The cover shot on youtube actually made me choose this recipe because of how tender it looked. I made these for my son's 1st birthday and at first wasn't sure if all the extra ingredients were worth the effort but it 1000% was! These cupcakes are so light &amp; fluffy and the banana flavor is perfection... love that it isn't too sweet and the sweetness tastes really soft &amp; delicate. Topped these with mascarpone whipped cream and it was insanely good. Thank you for this amazing recipe!

https://www.youtube.com/watch?v=o6x__6xK_IY

These fluffy Banana Cupcakes are so flavorful and tender! They have the perfect banana flavor and are topped with the most luscious and tangy cream cheese frosting. Made with buttermilk, sour cream, and ripe bananas, you won’t believe how moist and full of flavor they are. Think of them as an easy treat you just can't deny yourself!

RECIPE: https://preppykitchen.com/banana-cupcakes/

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