Banana Cupcakes with Cinnamon Buttercream (Printable Page)
# What You 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
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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
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1-2 tbsp heavy cream or milk
16 -
Pinch of salt
# How to Make It:
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.
# Helpful Tips:
01 -
Top with banana chips or a sprinkle of cinnamon for decoration.
02 -
For added depth, add ¼ tsp nutmeg to the buttercream.
03 -
Store in an airtight container for up to 3 days.