I'm not normally a cupcake person, but when it was time for a socially distanced baby shower for my co-worker, we figured cupcakes were the right way to go. My co-worker loves anything banana-flavored, so I dug around online and found this wonderful banana cupcake recipe from Sally's Baking Addiction. They came out perfect! I was surprised by how many people ended up loving them, as I always thought banana was a controversial cake flavor, but maybe it had something to do with that delicious cinnamon cream cheese frosting on top. Thanks, Sally!
This was my first time piping (I used a plastic sandwich bag with the corner cut off, so they're a little messy, but it was a lot of fun, and I can't wait to do it again.
Banana Cupcakes with Cinnamon Cream Cheese Frosting
(Recipe from Sally's Baking Addiction)
For the cupcakes:
- 2 cups (250 grams) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1 1/2 cups mashed banana (from about 3 large very ripe bananas)
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) packed light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60 grams) sour cream or plain yogurt, at room temperature
- 2 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
- 8 oz (224 grams) full-fat cream cheese, softened to room temperature
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 3 cups (360 grams) confectioner's sugar (or add it to taste like I do)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. Line a second 12-cup muffin tin with 6 cupcake liners (this recipe makes about 18)
- Whisk the flour, baking soda, cinnamon, and salt in a small/medium bowl. Set aside.
- Using a handheld or stand mixer, beat the butter, brown sugar, and granulated sugar together on high speed until smooth and creamy, about 2 minutes, scraping down the sides as needed.
- Add the eggs, sour cream, and vanilla, then beat on medium-high speed until combined.
- Beat in the mashed bananas.
- With the mixer on low, add the dry ingredients until just incorporated.
- With the mixer on low, slowly pour in the buttermilk until just combined.
- Fill muffin cups to 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
- In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioner's sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Frost cooled cupcakes and serve.
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