Moist Banana Cupcakes with Vanilla Icing

Banana Cupcakes with Vanilla Icing
Diana Rattray
Ratings (16)
  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: 2 dozen (24 servings)
Nutritional Guidelines (per serving)
223 Calories
10g Fat
32g Carbs
3g Protein
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Nutrition Facts
Servings: 2 dozen (24 servings)
Amount per serving
Calories 223
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 58mg 19%
Sodium 263mg 11%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Protein 3g
Calcium 63mg 5%
*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. This recipe makes 2 dozen fabulous banana cupcakes.

I drizzled a thin vanilla glaze over the cupcakes, but a buttercream or cream cheese frosting would be delicious as well.

Ingredients

  • 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

Steps to Make It

Prepare the Cupcakes

  1. Heat the oven to 350 degrees Fahrenheit (180 Celcius/Gas 4). Line two 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, 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. 

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