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Banana Cupcakes with Brown Sugar Cinnamon Swiss Meringue Buttercream

A moist and tender banana cinnamon cupcake topped with a brown sugar cinnamon swiss meringue buttercream!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: cupcakes
Servings: 16 cupcakes
Calories: 253kcal

Ingredients

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

Instructions

  • 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.

Notes

* 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.

Nutrition

Calories: 253kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 138mg | Potassium: 175mg | Fiber: 1g | Sugar: 31g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg