Banana Cupcakes with Frosting: A Deliciously Easy Recipe to Try Today

Banana Cupcakes with Frosting are a delightful treat that brings a smile to anyone’s face. There’s something incredibly comforting about the sweet aroma of ripe bananas baking in the oven, and these cupcakes capture that essence perfectly. Originating from the classic banana bread, this recipe transforms a beloved staple into a fun and portable dessert that is perfect for any occasion.

What I love most about Banana Cupcakes with Frosting is their moist texture and rich flavor, which is complemented beautifully by a creamy frosting. Whether you’re hosting a birthday party, a casual get-together, or simply indulging in a sweet craving, these cupcakes are sure to impress. The combination of the soft, fluffy cake and the luscious frosting creates a delightful experience that keeps people coming back for more. Trust me, once you try these Banana Cupcakes with Frosting, they will quickly become a favorite in your dessert repertoire!

this Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed (about 1 ½ cups)
• ½ cup sour cream

For the Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Optional: banana slices or sprinkles for decoration

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will make cleanup easier and keep your cupcakes from sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it ensures that the leavening agents are evenly distributed throughout the flour.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy. This process incorporates air into the butter, which helps the cupcakes rise.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and creamy at this point.
5. Next, add the mashed bananas and sour cream to the butter mixture. Mix until just combined. The bananas will add moisture and flavor to the cupcakes.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to dense cupcakes.

Cooking Process

1. Using a spoon or an ice cream scoop, fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.
2. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.
3. Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important because frosting warm cupcakes can cause the frosting to melt.

Preparing the Frosting

1. While the cupcakes are cooling, let’s prepare the frosting. In a medium bowl, beat the softened butter with an electric mixer until creamy.
2. Gradually add the powdered sugar, mixing on low speed until combined. This helps prevent a sugar cloud from forming in your kitchen!
3. Add the milk and vanilla extract, then beat on medium speed for about 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, you can add a little more milk, one teaspoon at a time, until you reach your desired consistency.
4. If you want to add a little extra flavor, you can mix in a small amount of mashed banana or a pinch of cinnamon at this stage.

Assembling the Cupcakes

1. Once the cupcakes are completely cool, it’s time to frost them! You can use a knife or a piping bag fitted with a star tip for a more decorative look.
2. If using a piping bag, fill it with the frosting and pipe a swirl on top of each cupcake. Start from the outside and work your way in for a beautiful finish.
3. For a fun touch, you can add banana slices or colorful sprinkles on top of the frosting. This not only makes them look appealing but also adds a little extra flavor and texture.
4. Once frosted, the cupcakes are ready to be enjoyed! You can serve them immediately

   Conclusion:

   In summary, these Banana Cupcakes with Frosting are an absolute must-try for anyone who loves a delightful treat that combines the natural sweetness of ripe bananas with a creamy, luscious frosting. The moist texture and rich flavor of the cupcakes make them perfect for any occasion, whether it’s a birthday party, a cozy family gathering, or just a sweet indulgence for yourself. For serving suggestions, I recommend pairing these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. You can also experiment with variations by adding chocolate chips, nuts, or even a hint of cinnamon to the batter for a unique twist. If you’re feeling adventurous, try swapping the frosting for a cream cheese or peanut butter frosting to elevate the flavor profile even further. I truly encourage you to give this recipe a try and experience the joy of baking these delicious Banana Cupcakes with Frosting. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your beautiful creations. Let’s spread the love for these delightful cupcakes together! Happy baking! Print
   

   Banana Cupcakes with Frosting: A Deliciously Easy Recipe to Try Today

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   • Author: Maria
   • Total Time: 40 minutes
   • Yield: 12 cupcakes 1x

   Print Recipe

   Pin Recipe

   Description

   Enjoy these moist banana cupcakes topped with creamy vanilla frosting, perfect for any occasion. A delightful treat for banana lovers and dessert enthusiasts!

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   Ingredients

   Scale 1x2x3x

   • 1 ½ cups all-purpose flour
   • 1 teaspoon baking powder
   • ½ teaspoon baking soda
   • ¼ teaspoon salt
   • ½ cup unsalted butter, softened
   • 1 cup granulated sugar
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 3 ripe bananas, mashed (about 1 ½ cups)
   • ½ cup sour cream
   • ½ cup unsalted butter, softened (for frosting)
   • 2 cups powdered sugar
   • 2 tablespoons milk
   • 1 teaspoon vanilla extract (for frosting)
   • Optional: banana slices or sprinkles for decoration

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   Instructions

   1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
   2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
   4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
   5. Add the mashed bananas and sour cream to the butter mixture, mixing until just combined.
   6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
   7. Fill each cupcake liner about two-thirds full with the batter.
   8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   9. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
   10. In a medium bowl, beat the softened butter with an electric mixer until creamy.
   11. Gradually add the powdered sugar, mixing on low speed until combined.
   12. Add the milk and vanilla extract, then beat on medium speed for about 2-3 minutes until light and fluffy. Adjust consistency with more milk if needed.
   13. Optional: Mix in a small amount of mashed banana or a pinch of cinnamon for extra flavor.
   14. Once the cupcakes are completely cool, frost them using a knife or a piping bag fitted with a star tip.
   15. If using a piping bag, pipe a swirl on top of each cupcake, starting from the outside and working your way in.
   16. Decorate with banana slices or colorful sprinkles if desired.
   17. Serve and enjoy!

   Notes

   • Ensure the bananas are ripe for maximum sweetness and flavor.
   • Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

   • Prep Time: 20 minutes
   • Cook Time: 20 minutes