Banana and Vanilla Cupcakes with Buttercream
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Recipe Submitted by:John
| Servings |
| 12people |
| Servings |
| 12people |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Salt
- 1/2 cup Butter at room temperature
- 1/2 cup white sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 Large Bananas chopped
- Frosting
- 2/3 cup Butter at room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 1/4 cups confectioners' sugar
- 4 drops yellow food coloring or as desired
| Ingredients
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Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners
- 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 mixerin 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 thebatter into prepared cups
- Bake in the preheated oven until a toothpick inserted into the centercomes out clean, about 20 minutes. Cool in the pans for 10 minutesbefore removing to cool completely on a wire rack
- 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 ofsugar remain, add the cream and food coloring
- Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercreamfrosting
