Moist Banana Cupcakes With Vanilla Icing

Banana Cupcakes with Vanilla Icing
Diana Rattray
Prep: 20 mins
Cook: 18 mins
Total: 38 mins
Servings: 24 servings
Yield: 2 dozen cupcakes
Nutrition Facts (per serving)
208 Calories
8g Fat
32g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 208
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 186mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 2%
Total Sugars 22g
Protein 2g
Vitamin C 1mg 4%
Calcium 40mg 3%
Iron 1mg 4%
Potassium 61mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These moist and delicious banana cupcakes are lightly sweetened and topped with a drizzling of vanilla icing. You can drizzle a thin vanilla glaze over the cupcakes; a buttercream or cream cheese frosting would be delicious as well.

Ingredients

For the Icing:

  • 6 tablespoons (3 ounces) unsalted butter, melted

  • 2 1/4 cups confectioners' sugar, or a little more for a thicker frosting

  • 2 to 4 tablespoons milk, or cream, enough for desired consistency

  • 1/2 teaspoon pure vanilla extract

Steps to Make It

Prepare the Cupcakes

  1. Heat the oven to 350 F / 180 C / Gas 4. Line 2 (12-cup) muffin tins with paper cupcake liners.

  2. 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. 

  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.

  4. 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.

  5. Spoon the batter into the prepared muffin cups, filling each about half full. 

  6. 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.

  7. Cool completely before frosting.

Make the Icing

  1. In a large mixing bowl combine the 6 tablespoons of melted butter, powdered/confectioners' sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla. Beat with an electric mixer, adding more milk or powdered/confectioners' sugar until you reach the desired frosting or drizzling consistency. 

  2. Drizzle the cooled cupcakes with a thin icing or frost or pipe when using a thicker frosting.