Banana Cupcakes with Brown Sugar Frosting


Banana Cupcakes with Brown Sugar Frosting

Makes 9-10 cupcakes


2 tablespoons (2 ounces) unsalted butter, softened

1/2 cup + 2 tablespoons + 2 teaspoons (143 grams) granulated sugar

1/2 cup (109 grams) sour cream

1 large egg

1 teaspoon vanilla extract

3/4 cup (184 grams) mashed overripe bananas (about 2 small or 1-1/2 large)

1 cup (120 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt


5 tablespoons (38 grams) all-purpose flour

1 cup milk (2% or higher)

1 teaspoon vanilla extract

1 cup unsalted (or salted) butter, softened

1 cup (220 grams) packed light brown sugar


  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In medium bowl using an electric mixer, cream together the butter and sugar until well combined. Mix in the sour cream and egg, scraping the bowl down occasionally. Stir in the mashed banana and vanilla extract.
  3. Add the flour, baking soda, baking powder, and salt. Mix until combined.
  4. Using an ice cream scoop, portion the batter into the muffin tin. Bake in the preheated oven until a toothpick inserted into the center of the cupcake comes out clean, 17-20 minutes. Let cool in the pan for 10-15 minutes, then move to a cooling rack, and let cool before frosting.
  5. To make the frosting – in a small saucepan, whisk together the flour and the milk, and cook over medium heat, whisking constantly, until thickened, 3-4 minutes. Remove from heat and let it cool to room temperature. It needs to be completely cool before you finish the frosting.
  6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together over medium speed until extremely light and fluffy, until there’s no graininess left, about 5 minutes.
  7. Add in the flour/milk mixture and the vanilla extract. Beat on medium-high until light and fluffy, 3-4 minutes.
  8. Frost the cupcakes. Top with a caramelized banana slice, if desired.(If using a caramelized banana slice to garnish, be sure not to place it on top of the cupcake more than an hour before serving, because the banana will  brown)


Source: cake from Cooking Classy, frosting adapted from Tasty Kitchen


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