I’ve told you before about my love for bananas, perhaps my favorite fruit, but here I go again, because what’s better than talking about bananas? I know, baking with them!
Today we’re making banana cupcakes, and they’re one of a kind. Texturally, these cupcakes are special too. Using both butter and buttermilk make the cake an unctuous bite, and the frosting, with just a kiss of cinnamon and the unmistakable sweetness of honey, is just comforting and the perfect partner for bananas.
Here’s why bananas are good for you
Before we get baking, allow me to remind you why bananas are so great.
- Banana peels are good for your skin, and you can use them to relieve inflammation and itchiness.
- Bananas have lots of potassium, but also vitamins B6, C, magnesium, copper, and manganese. So, make them regulars in your diet.
- The fiber in bananas is excellent for aiding digestion and can help things get back on track.
- If you’re exercising regularly, bananas can reduce cramps and muscle soreness. You can often see pro athletes peeling bananas after working out or adding them to their shakes (they should have one of these cupcakes too).
- Bananas and humans share 50% of their DNA, so treat them nicely!
The perfect garnishes and toppings for your cupcakes
Your banana cupcakes will taste fantastic, that I guarantee, but you can take them to another level with the right garnishes and toppings. Here are a few ideas:
- Banana chips will give color to your cupcakes and make them self-explanatory. A little contrasting crunch goes a long way. Banana chips are also easy to make, just make sure you don’t eat them all yourself while you bake!
- Chopped nuts, whether it’s walnuts, pecans, hazelnuts, or almonds, all go great with banana, and they give texture too.
- Shredded coconut is a game-changer. Coconuts and bananas go very well together, and coconut will enhance the tropical, yet the comforting taste of these fluffy cupcakes.
What you’ll need to make the perfect Banana Cupcakes
For this recipe, you’ll need three medium bowls, measuring cups and spoons, a cupcake tray, cupcake liners, and a piping bag for the icing.
If you’re ready, let’s bake some tasty banana cupcakes!
PrintBanana cupcakes
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 cup of sugar
- 1/2 cup butter
- 1/2 cup buttermilk
- 1–1/2 cup mashed bananas
- Frosting:
- 1/2 cup butter (softened)
- 4 Oz cream cheese
- 1/4 teaspoon cinnamon
- 1 tablespoon honey
- 1/2 tsp vanilla extract
- 1 tablespoon milk
- 4 cups of powder sugar
Instructions
Preheat oven to 350F.
- Combine and whisk flour, baking soda, salt and cinnamon.
- In another bowl beat softened butter with sugar, add eggs and vanilla extract.
- Add in buttermilk and mashed bananas.
- Gradually add in dry ingredients and mix to combine.
- Fill the cupcake liners.
- Bake for 22-25 minutes.
- Cool completely.
- For the frosting cream together the softened butter and cream cheese. Mix in vanilla extract, honey, and cinnamon. Slowly add powdered sugar and milk. Beat until all is well blended and smooth.
- Frost cooled cupcakes with frosting and garnish as desired.
