Banana And Vanilla Cupcakes With Buttercream Frosting
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 cup
White Sugar1 tsp
Vanilla Extract1 cup
Milk2 large
Banana (chopped)2.25 cups
Sugar (confectioners')2 tbsps
Heavy CreamDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease 12 muffin cups or line with paper muffin liners
3
Whisk the flour, baking powder, and salt together in a bowl; set aside
4
Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy
5
Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next
6
Beat in the vanilla with the last egg
7
Pour in the flour mixture alternately with the milk, mixing until just incorporated
8
Fold in the chopped bananas, mixing just enough to evenly combine
9
Pour the batter into prepared cups
10
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes
11
Cool in the pans for 10 minutes before removing to cool completely on a wire rack
12
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy
13
Beat in the vanilla, followed by the confectioners' sugar
14
Once no dry lumps of sugar remain, add the cream and food coloring
15
Whip on high speed until light and fluffy
16
Frost the cooled cupcakes with the buttercream frosting