What to do with a batch of over-ripe bananas that have been sitting on the counter for way too long? Why, use them to make some banana cupcakes, of course! And adding the butter cream icing on top makes them even more delicious.
I recently finished my course in ‘US Foreign Policy’ at Flinders University in Adelaide; after sweating through the exam, I no longer have to think about concepts such as the Cold War or ‘communist containment’- thank goodness I can comfort myself with these banana cupcakes instead!
Banana Cupcakes with Butter Cream Icing
Cupcakes flavored with real banana pulp and topped with a delicious butter cream icing.
- Prep Time: 25
- Cook Time: 15
- Total Time: 40
- Yield: 9 1x
Ingredients
Scale
For the Banana Cupcakes
- ½ cup sugar
- ¼ cup (60 g) softened butter
- 3 egg yolks
- ½ cup mashed banana pulp
- 1 ¼ cup white flour
- 1 tbsp baking powder
- 1 tsp salt
- Sprinkle of cinnamon powder
- 1 tbsp poppy seeds or chia seeds (optional)
- ½ cup milk
For the Butter Cream Icing
- ½ cup (125 g) softened butter
- 1 ½ cup icing sugar
- 2 tbsp milk
- 1 tbsp vanilla flavoring
Instructions
- Pre-heat oven to 350 F (180 C). Cream together the sugar and softened butter using electric beaters. Add the egg yolks and banana pulp and continue to beat until smooth. In a separate bowl, combine the flour, baking powder, salt, poppy seeds and cinnamon. Add this dry mixture to the banana pulp/egg mixture, then add the milk and combine all ingredients using electric beaters.
- Line a cupcake pan with patty pan (cupcake) liners. Fill each liner ¾ full with the cupcake mixture. Bake for 15 minutes or until the cakes are golden brown on top. Let cool while preparing the icing.
For the icing
- Combine the softened butter, icing sugar, milk and vanilla in a bowl; mix using electric beaters until smooth. Place mixture in a piping bag and pipe onto each cupcake. Optional: sprinkle a few poppy or chia seeds on top of each cupcake.
10 Comments
John/Kitchen Riffs
June 27, 2016 at 12:17 amMake cupcakes, not (cold) war! These look great — best think about cupcakes (other than their flavor, of course!) is they are the perfect serving size. Although these look so good, I think eating two is in order. 🙂 Good stuff — thanks.
Fran
June 27, 2016 at 8:23 amThank you John for your comment! I have had a bad cold the last several days and it is nice to be greeted by your comments!
Claire @ Simply sweet Justice
June 28, 2016 at 1:18 amI think the world could be an even happier place if everyone ate a cupcake everyday. I love bananas, especially a good banana cupcake. I always had cinnamon to any baked banana recipe, too! Your cupcakes look so good! Are those silicone liners?
Fran
June 28, 2016 at 2:48 pmThank you Claire- yes, they are silicon liners- very colorful, right?
Elizabeth Shaw
June 28, 2016 at 1:36 pmWOW Fran, this is so creative and I am currently wishing I had seen this before I just made the third batch (and failed) on this new brookie bar I’m trying to get right. Sigh, pinning for later now!
Fran
June 28, 2016 at 2:49 pmThank you for pinning, Elizabeth!
Kim | Low Carb Maven
June 29, 2016 at 12:48 amWow, this recipe was worth the wait! I love making baked goods that incorporate fresh fruits for my children. They would flip for this recipe. Thank you.
Fran
July 2, 2016 at 11:21 amThanks for your comment, Kim. And the combination of the bananas and the butter cream icing go really well together!
Juliana
June 29, 2016 at 6:03 amThese cupcakes are so cute Fran…and I like the idea of banana with the seeds…what a nice treat!
Have a wonderful week 🙂
Amira
June 29, 2016 at 4:57 pmYour banana cupcakes look great, I like recipes which encourages you to use leftovers and saves food from going to a waste… wise girl 🙂