If you like banana bread then you are going to love these cupcakes. This is banana bread’s sexier cousin. Banana Cupcakes with Brown Sugar Cinnamon Buttercream.
Raise your hand if this is you. You buy bananas every week. Only to find the next week, you buy more and realize there are still some bananas left from last week. And the pile of bananas grow….
And the bananas get dark. Like the fruit flies are around the corner. Ok please tell me I’m not the only one with my hand up over here. I seriously eat a lot of bananas. In my oatmeal, for a quick snack after a workout, in a smoothie. But I still end up with some leftover…and I throw them in my freezer. Now usually, I save them for some banana bread. Like maybe this banana bread that is the best ever.
But then sometimes banana bread just isn’t going to cut it. Sometimes those ugly overripe bananas need to be dressed up.
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Tools You Will Need To Make These Cupcakes:
- Cupcake Pan- (I love my Chicago Metallic and my Wilton non-stick ones as well
- Cooling Racks- I love these cooling racks and these ones so I can stack them and keep my counters free.
- Stand mixer
- Cupcake Liners- I love these greaseproof liners
- Small saucepan
- Piping bags
- Pastry tips
How To Make These Banana Cupcakes
Step 1: Line your cupcake pan with cupcake liners. I love these greaseproof liners
Step 2: Whisk your dry ingredients together and set aside.
Step 3 and 4: In a second mixing bowl, whisk together the sugar and melted butter.
Step 5: Whisk in your eggs, one at a time.
Step 6: Add your vanilla extract.
Step 7 and 8: Mash the bananas and add to the wet ingredients.
Step 9-11: Alternate the flour mixture and sour cream, starting and ending with the flour mixture. Be sure to mix just until the flour is incorporated.
Step 12: Using an ice-cream scoop, fill the cupcake liners about 3/4 full and bake!
How To Make This Brown Sugar Cinnamon Buttercream
This style of frosting used is a swiss meringue style buttercream. For a complete step by step photo tutorial and video on how to make swiss meringue buttercream check out this post..
And of course I topped these with a banana chip, because well why not? I thought they looked just so much cuter with one on top.
If you want more help making buttercream, then grab a copy of my Buttercream Basics: Guide To Mastering Buttercream!
If you need help making cupcakes then check out these posts:
And don’t forget to check out my Buttercream Basics: Guide To Mastering Buttercream – this is my mini e-book on everything buttercream!
If you make this cupcake be sure to leave me a comment. And if you like this recipe, would you do me a favor and share it on Pinterest..I would be forever grateful 🙂
Banana Cupcakes with Brown Sugar Cinnamon Swiss Meringue Buttercream
For the cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp. salt
- 1 Tbs cinnamon
- 1 cup sugar
- 8 tablespoons 4 ounces unsalted butter, melted and slightly cooled
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup sourcream
- 2-3 ripe medium bananas mashed (about 1/2 cup)
For the frosting
- 5 egg whites
- 1 1/4 cup brown sugar
- 3 sticks butter cool room temperature, cut into pieces
- 2 teaspoon vanilla
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
Preheat an oven to 350°F. Line two standard 12-cup muffin pan with paper liners.
In a bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl with a whisk, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes.
In a large bowl with a whisk together the melted butter and sugar.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and bananas.
Add the flour mixture in 3 additions, alternating with the sourcream in 2 additions, mixing until just combined; scrape down the sides of the bowl as needed. Whisk until no traces of flour remain, about 30 seconds; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. 18-20 minutes until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
For the buttercream frosting
Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
Add the egg whites and brown sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.
Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.
Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla, cinnamon, and salt, continuing to beat on low speed until well combined.
Use a piping bag and large star tip to pipe frosting on to the cupcakes.
* Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.
* To pipe the frosting, I used a plastic piping bag and an Ateco closed star tip #847.
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