I’ve had a bunch of ugly black bananas staring at me every time I opened the freezer for weeks. I’ve planned to make a banana cake but hadn’t really had the motivation.
An article from Martha popped up on my Flipboard a month ago that I filled away for later (do you use flipboard? LOVE IT! you should totes check it out) Anyway, the article, Top 10 Dessert Recipes of 2012 had a few recipes that I wanted to try. First of where these banana cupcakes, wanted to try something other than cream cheese frosting.
So here is the original recipe. The one I have used, below, features some tweaks as suggested by the commentors on the recipe. Despite the name, it seems the original yields a more muffin like cake which I wasn’t wanting.
I am glad I followed their tweaks, because these cupcakes are a.mazing! So light and fluffy. I’d have to say these are the best cupcakes I have ever made!
- 1 1/2 cups cake flour
- 3/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 3 eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cup icing sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Line a standard cupcake pan with paper liners.
- Cream the butter and sugar.
- Separate eggs.
- Beat the bananas and egg yolks into the butter, mix well.
- Beat the egg whites until stiff peaks form.
- Mix 1/3 of the whites with the wet mix.
- Fold the wet mix into the dry until mostly mixed.
- Then gently fold in the last 2/3 of the egg whites.
- Spoon into the cups, and bake for 15-20 mins.
- In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.