Wednesday, November 9, 2011

Banana Cupcakes with Vanilla Buttercream Frosting

I'm not sure what's happened to me this week! First my Creamy Chickpea Pasta turns out like a soup and now my cupcakes are too sweet? What the ... Maybe I need to step out of the kitchen for a few days! I will try these again but maybe with a cream cheese frosting. Maybe my sweet tooth is on vacation this week. If it would go away and never come back I'd be happy and maybe lose a few pounds too! But what's life without sugar? I don't think I'd survive.

12 cupcakes

1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 - 2 large ripe bananas, about 1 cup mashed
1/2 cup milk, room temperature (I used 2%)

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup milk
1 tsp vanilla
food colouring (optional)

Preheat oven to 350 degrees and line a muffin pan with 12 paper cups. Sift together flour, baking powder and salt.

In a large bowl, cream together butter and sugar with an electric mixer for four minutes or until creamy. Add banana and mix until combined. Add eggs and vanilla and mix again until combined. Alternate flour mixture and milk starting and ending with flour. Beat well with the mixture in between additions.

Bake for about 12-15 minutes or until a toothpick comes out clean. Cool completely before frosting.

For frosting: Add butter, 1 cup of sugar, milk and vanilla to large bowl and mix on medium speed with an electric mixer for about 3 minutes or until creamy.

Slowly add the remaining sugar. Mix for another 2 minutes or so until the frosting is stiff enough to pipe.

Pipe onto the cupcakes and decorate with sprinkles or decorations of desired. I just used a piping bag without a tip this time.

Adapted from Moms Crazy Cooking.


  1. No matter what the cupcakes look very nice:))

  2. Taste buds what's wrong? they look beautiful. Andi

  3. The cupcakes look so delicious, even if they are too sweet.