Our grocery store has a spot for bananas that they sell much cheaper than the other bananas because they are just starting to get spots on them and most people won’t buy them. If you are willing to make something right away or take them home and freeze them they can be a great buy! Usually they are $.25-$.30 a pound. These banana cupcakes are a good use of bananas that are really ripe. The flavor is more intense and they are nice and sweet!
These were delicious! I love buttercream frosting and the banana flavor was perfect to me. The kids gobbled these down. They were gone in 2 days! I liked that they weren’t overly sweet but were fairly light and fluffy. Make sure you beat them well between each addition to add air to the batter to raise well.
- 11/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sugar
- 1/2 cup canola or vegetable oil
- 1 cup mashed bananas (about 3 large bananas)
- 1 teaspoon vanilla
- 1/3 cup buttermilk
- 1 cup butter
- 1 (8 oz) package cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- Preheat oven to 350 degrees. Line two 12-cup muffin pans with 16 cupcake liners. To help the wrappers not stick to your cupcakes spray liners with a light spray of non-stick spray. Set aside.
- In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside.
- In a large mixing bowl combine egg, sugar, oil, bananas, and vanilla and beat to combine.
- Add dry ingredients and buttermilk, alternating in two to three additions each, to the batter and mix on low speed just until combined. Begin and end with dry ingredients.
- Fill the cupcake tins about 2/3 – 3/4 full. Bake for about 17-20 minutes or until a toothpick in the center comes out clean. Remove pan from oven. Let cupcakes rest for 5 minutes before moving to cooling rack.
- Let cool to room temperature before frosting.
- Frosting: In a large mixing bowl beat butter until soft and creamy. Add cream cheese and stir until smooth and creamy, about 1-2 minutes.
- Beat in powdered sugar and vanilla. Mix until combined and creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tbsp of heavy cream to lighten it up. Taste and add salt and vanilla as needed.
- Spread frosting on cooled cupcakes. Cover and store.