Banana and Vanilla Cupcakes with Buttercream Frosting
32 Reviews- Prep: 30 min
- Cook: 20 min
- Ready In: 1 hr 50 min
“Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!” - by Alimay
Ingredients
Adjust Servings
Original recipe yields 12 cupcakes
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Nutrition
Amount Per Serving (12 total)
- Calories
- 395 cal
- 20%
- Fat
- 20.4 g
- 31%
- Carbs
- 50.5 g
- 16%
Based on a 2,000 calorie diet
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Reviews (32)
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"Given reviews that are all over the map – changes made, widely varying opinions on the outcome – I decided to just read and follow the recipe as directed. This is my take on the results of this recipe..." See more, prepared exactly as it instructs. If the directions are followed and the bananas are chopped, a whole different consistency of not only the batter, but also the cake, is achieved. It is CAKE, not at all like a dense, heavy banana bread texture. It is much lighter than that, with a soft and tender crumb – in color and texture it’s similar to a yellow cake, even tho’ the batter is quite thick. What’s cool about chopping the bananas and folding them in is that you get these delightful pockets of creamy banana in every mouthful. I wouldn’t hesitate to make this cake again – on its own, with the chopped banana, or with any variety of fruits as well. It is only slightly sweet, but with the frosting it’s just right. The frosting is ALMOST perfect. It’s creamy, fluffy and velvety smooth, with no air pockets despite being beaten at a high speed. And the use of heavy cream rather than milk, water, or any other liquid aids in achieving all those characteristics. But…the amount of butter is just a little much. While some butter cream frostings are too sweet, this one is noticeable butter overkill, and I say that even loving a butter cream frosting with lots of it. Reduce the butter to 1/2 cup and this would indeed be perfect."
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