Banana and Vanilla Cupcakes with Buttercream Frosting Recipes
Ingredients
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Banana Cupcakes:
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup butter, at room temperature
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1/2 cup white sugar
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3 eggs, room temperature
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1 teaspoon vanilla extract
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1/4 cup milk
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2 large bananas, chopped
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Buttercream Frosting:
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2/3 cup butter, at room temperature
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1/2 teaspoon vanilla extract
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2 1/4 cups confectioners' sugar
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2 tablespoons heavy cream
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4 drops yellow food coloring, or as desired
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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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.
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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.
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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.
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