Banana Cupcakes with Cinnamon Buttercream (Printable Version)

Fluffy banana-infused treats crowned with spiced cinnamon buttercream - a perfect balance of fruity sweetness and warm spice.

# What You'll Need:

→ For the Banana Cupcakes

01 - 120 g unsalted butter, softened
02 - 150 g granulated sugar
03 - 2 ripe bananas, mashed
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 190 g all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp baking soda
09 - ¼ tsp salt
10 - 60 ml whole milk

→ For the Cinnamon Buttercream

11 - 170 g unsalted butter, softened
12 - 250 g powdered sugar, sifted
13 - 1½ tsp ground cinnamon
14 - 1 tsp vanilla extract
15 - 1-2 tbsp heavy cream or milk
16 - Pinch of salt

# Steps to Follow:

01 - Preheat the oven to 175°C. Line a muffin tin with cupcake liners.
02 - In a large bowl, cream together the butter and sugar until light and fluffy. Add mashed bananas, eggs, and vanilla. Beat until well combined.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
04 - Add the dry ingredients to the wet mixture in two batches, alternating with the milk. Mix until just combined.
05 - Divide batter evenly among cupcake liners, filling each about ¾ full.
06 - Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
07 - Beat softened butter until creamy. Gradually add powdered sugar, beating on low to combine.
08 - Add cinnamon, vanilla, and a pinch of salt. Beat in cream, 1 tablespoon at a time, until desired consistency is reached.
09 - Pipe or spread the buttercream onto cooled cupcakes.

# Additional Tips::

01 -
  • Ready in just 40 minutes
  • Uses those spotty bananas sitting on your counter
  • Perfect balance of banana flavor without being too sweet
  • Makes exactly 12 cupcakes no awkward leftovers
02 -
  • Rich in potassium from the bananas
  • Can be made ahead and frosted just before serving
  • The longer the bananas ripen the more intense the flavor will be
  • Perfect for using up overripe bananas instead of throwing them away
03 -
  • Allow all refrigerated ingredients to come to room temperature before starting especially eggs and butter for the smoothest batter
  • For the tallest cupcakes fill liners 3/4 full no more no less
  • Use a cookie scoop for perfectly even cupcake portions resulting in uniform baking times

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