Banana Cupcakes Recipe

Moist banana cupcakes with warming spices and delicious brown butter cream cheese icing. This dessert uses brown bananas well! 

– 1 ½ cups cake flour spooned and leveled (175 grams) – ¾ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ¼ teaspoon salt – 6 tablespoons Danish Creamery European Style Unsalted Butter softened (85 grams) – ½ cup packed light brown sugar (100 grams) – ¼ cup granulated sugar (50 grams)


– 1 cup ripe mashed banana (250 grams) – 1 large egg at room temperature – 1 teaspoon pure vanilla extract – ⅔ cup buttermilk room temperature (160 ml)


Banana cupcakes: Preheat oven to 350°F/180°C. Fill two 12-count muffin tins with 15 liners. Prepare cake flour, baking powder, baking soda, powdered cinnamon, nutmeg, and salt in a large bowl.


A stand mixer with the paddle attachment or a large basin with a handheld mixer can smooth Danish Creamery butter. Medium-speed brown and sugar foam (3–4 minutes).


Mix the mashed banana, egg, and pure vanilla essence, scraping the basin. Start and end with dry ingredients, then add buttermilk to wet.


Use 15 muffin liners, filling each about ⅔ full with batter. For 16–20 minutes, bake cupcakes until a toothpick inserted into the center comes out clean.


When the cupcakes are done, carefully take them out of the pan. Put cupcakes on wire racks to cool.


Also See: 

Chocolate Chip Cookie in mug Recipe