Banana and Vanilla Cupcakes with Buttercream Frosting

4.2
(64)

Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!

Close up of a white frosted cupcake decorated with red and blue candies for the 4th of July
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Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 50 mins
Servings:
12
Yield:
12 cupcakes

Ingredients

Banana Cupcakes:

  • 1 ¾ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup butter, at room temperature

  • ½ cup white sugar

  • 3 eggs, room temperature

  • 1 teaspoon vanilla extract

  • ¼ cup milk

  • 2 large bananas, chopped

Buttercream Frosting:

  • cup butter, at room temperature

  • ½ teaspoon vanilla extract

  • 2 ¼ cups confectioners' sugar

  • 2 tablespoons heavy cream

  • 4 drops yellow food coloring, or as desired

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. 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 mixer in 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 the batter into prepared cups.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  4. 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 of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

Nutrition Facts (per serving)

396 Calories
20g Fat
51g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 396
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 62%
Cholesterol 98mg 33%
Sodium 327mg 14%
Total Carbohydrate 51g 18%
Dietary Fiber 1g 4%
Total Sugars 34g
Protein 4g
Vitamin C 2mg 10%
Calcium 69mg 5%
Iron 1mg 7%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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