|Nutritional Guidelines (per serving)|
|Servings: 2 dozen (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These moist and delicious banana cupcakes are lightly sweetened and topped with a drizzling of vanilla icing. This recipe makes 2 dozen fabulous banana cupcakes.
- 1/2 cup butter (softened)
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (10 ounces)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (ripe, about 3 large bananas)
- 1/4 cup buttermilk
- For the Icing:
- 6 tablespoons butter (melted)
- 2 1/4 cups powdered sugar (or a little more for a thicker frosting)
- 2 to 4 tablespoons of milk (or cream, enough for desired consistency)
- 1/2 teaspoon vanilla extract
Prepare the Cupcakes
Heat the oven to 350 degrees Fahrenheit (180 Celcius/Gas 4). Line two 12-cup muffin tins with paper cupcake liners.
Cream the butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
To the creamed mixture, add about one-third of the flour mixture, half of the mashed banana, and half of the buttermilk; beat until well blended. Repeat with another one-third of the flour mixture and the remaining banana and buttermilk; beat well. Finish with the remaining flour mixture; beat until well blended.
Spoon the batter into the prepared muffin cups, filling each about half full.
Bake for 18 to 20 minutes, or until the cupcakes test done. A wooden toothpick should come out clean when inserted into the center of a cupcake.
Cool completely before frosting.
Make the Icing
In a large mixing bowl combine the 6 tablespoons of melted butter, confectioners' sugar, 2 tablespoons of milk or cream and 1/2 teaspoon of vanilla. Beat with an electric mixer, adding more milk or confectioners' sugar until you reach the desired frosting or drizzling consistency.
Drizzle the cooled cupcakes with a thin icing or frost or pipe when using a thicker frosting.