Banana Cupcakes with Cream Cheese Frosting
Say hello to my new favourite cupcake recipe! Sticky, buttery, moist and with a gorgeous banana flavour in each and every bite! A great bake to make when you have leftover over ripe bananas sat in your fruit bowl. These are extremely good topped with my go-to fluffy cream cheese frosting and scattered with milk chocolate chips!
These are definitely some the moistest cupcakes I’ve ever eaten and made. I much prefer banana cupcakes to homemade banana bread – which can have a drier texture. These cupcakes are just 100 x lighter and more enjoyable – plus they’re SO much easier to make, quick to bake and they taste even better! The 1/2 tsp addition of ground cinnamon in the cupcake batter is secret for the most incredibly flavoured banana cupcakes. I can’t imagine any banana bake without cinnamon added!
My sister made me chuckle she enjoyed these cupcakes so much and exclaimed “because these have banana in, it makes them healthy right?”. I couldn’t agree with that any more – so lets just forget about all the frosting and chocolate chips…I’ll take the whole tray quite happily!
Ingredients:
Banana Cupcakes:
120g (1/2 cup) unsalted butter, softened
200g (1 cup) granulated or caster sugar
2 free-range eggs, at room temperature
120g (1/2 cup) sour cream – Greek yoghurt or buttermilk can be used too
2 medium ripe bananas, mashed
180g (1 and 1/2 cups plain (all-purpose) flour
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 teaspoon vanilla extract or vanilla bean paste
Cream Cheese Frosting:
60g (1/2 stick) unsalted butter, softened
200g (1 3/4 cups) icing (confectioners’) sugar, sifted
1 teaspoon vanilla extract
400g (14 oz) cream cheese, softened
Banana slices
Fudge cubes, chopped nuts or chocolate chips
Method:
1. To make the cupcakes: Preheat the oven to 350°F / 180°C / 160°C Fan / Gas Mark 4. Line a 12-hole cupcake tin with paper liners.
2. In the bowl of a stand mixer fitted with the paddle attachment add the softened butter, sugar and vanilla. Cream on medium speed until pale and fluffy. Now add the eggs one by one, making each egg is incorporated before you add the next.
3. Now add the sour cream and mashed banana and mix again until combined. In a small bowl mix together the sifted flour, baking soda, cinnamon and salt. Add to the mixer and mix on a medium speed for 1-2 minutes.
4. Take an ice cream scoop and distribute the cupcake batter between the paper liners. Make sure you fill 2/3 of the way up. Bake in the oven for 18-22 minutes or until a cake tester comes out completely clean of any uncooked batter. Once cooked through allow the cupcakes to cool in the tins for 10 minutes, then remove and leave to cool on a wire rack.
5.............................................................
for full recipes please see : whatjessicabakednext.com
These are definitely some the moistest cupcakes I’ve ever eaten and made. I much prefer banana cupcakes to homemade banana bread – which can have a drier texture. These cupcakes are just 100 x lighter and more enjoyable – plus they’re SO much easier to make, quick to bake and they taste even better! The 1/2 tsp addition of ground cinnamon in the cupcake batter is secret for the most incredibly flavoured banana cupcakes. I can’t imagine any banana bake without cinnamon added!
My sister made me chuckle she enjoyed these cupcakes so much and exclaimed “because these have banana in, it makes them healthy right?”. I couldn’t agree with that any more – so lets just forget about all the frosting and chocolate chips…I’ll take the whole tray quite happily!
Ingredients:
Banana Cupcakes:
120g (1/2 cup) unsalted butter, softened
200g (1 cup) granulated or caster sugar
2 free-range eggs, at room temperature
120g (1/2 cup) sour cream – Greek yoghurt or buttermilk can be used too
2 medium ripe bananas, mashed
180g (1 and 1/2 cups plain (all-purpose) flour
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 teaspoon vanilla extract or vanilla bean paste
Cream Cheese Frosting:
60g (1/2 stick) unsalted butter, softened
200g (1 3/4 cups) icing (confectioners’) sugar, sifted
1 teaspoon vanilla extract
400g (14 oz) cream cheese, softened
Banana slices
Fudge cubes, chopped nuts or chocolate chips
Method:
1. To make the cupcakes: Preheat the oven to 350°F / 180°C / 160°C Fan / Gas Mark 4. Line a 12-hole cupcake tin with paper liners.
2. In the bowl of a stand mixer fitted with the paddle attachment add the softened butter, sugar and vanilla. Cream on medium speed until pale and fluffy. Now add the eggs one by one, making each egg is incorporated before you add the next.
3. Now add the sour cream and mashed banana and mix again until combined. In a small bowl mix together the sifted flour, baking soda, cinnamon and salt. Add to the mixer and mix on a medium speed for 1-2 minutes.
4. Take an ice cream scoop and distribute the cupcake batter between the paper liners. Make sure you fill 2/3 of the way up. Bake in the oven for 18-22 minutes or until a cake tester comes out completely clean of any uncooked batter. Once cooked through allow the cupcakes to cool in the tins for 10 minutes, then remove and leave to cool on a wire rack.
5.............................................................
for full recipes please see : whatjessicabakednext.com
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