|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||2%|
|Total Sugars 22g|
|Vitamin C 1mg||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. You can drizzle a thin vanilla glaze over the cupcakes; a buttercream or cream cheese frosting would be delicious as well.
1/2 cup (4 ounces) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups (10 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas, ripe, about 3 large
1/4 cup buttermilk
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
Prepare the Cupcakes
Heat the oven to 350 F / 180 C / Gas 4. Line 2 (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, 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.
Drizzle the cooled cupcakes with a thin icing or frost or pipe when using a thicker frosting.