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Banana Cupcakes with Cinnamon Buttercream

 

I thought I’d surprise you today and break away from chocolate and pumpkin.  Not to say I won’t be bringing back pumpkin any time soon. It is Fall, after all.  But anyhow, I had this hankering the other day for some banana cupcakes.  Not just any banana cupcakes either.  They had to be super moist with a touch of cinnamon.  Cinnamon is a great companion to bananas.  However, I wasn’t sure how I wanted to make the frosting until I was actually making it.  I started by making my regular buttercream and I suddenly had an urge to add a touch of cinnamon to the buttercream too.  Boy oh boy…good move Cindy!  Buttercream will never be the same.  Amped up indeed!  These cupcakes alone will melt in your mouth, but pile on the Cinnamon Buttercream and WOW yourself!

Here’s some tips for making perfect moist Banana Cupcakes…

  • Use cake flour, not all-purpose.  Although cake flour is pre-sifted, sift it again with the other dry ingredients.  Cake flour makes a lighter and more fluffy cupcake.
  • Add part white and part brown sugar.  Brown sugar is naturally moist and lends to a more soft and moist cupcake.
  • Add a small amount of sour cream.  Sour cream adds moistness to cupcakes and cakes.
  • Add some cinnamon.  Don’t be afraid.  Cinnamon is a great compliment to bananas.  It gives it an extra boost of flavor.
  • Don’t over mix the batter when incorporating the flour.  Incorporate only!

  • When filling the cupcake liners with batter, make sure to fill them 3/4 full.  Not 1/2, not 2/3rds.
  • Do not over bake the cupcakes.  Bake until a toothpick inserted in the center of a cupcake comes out with moist crumbs on it.  If the toothpick is clean, you’ve over baked them.

The creamy buttercream, easy as 1-2-3, well maybe 4-5 too.  Five easy ingredients…

  • Butter
  • Vanilla
  • Powdered Sugar
  • Half and half
  • Cinnamon

This frosting makes plenty, so don’t be afraid to pipe it on HIGH!!  Oh, and did I mention that it is SO creamy and delicious!!

I used a Wilton 8B tip to decorate the cupcakes shown in this recipe.

Go ahead.  Sink your teeth into one of these soft, moist cupcakes piled high with Cinnamon Buttercream.  YUM factor!!!

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Banana Cupcakes with Cinnamon Buttercream


  • Author: Cindy Gibbs @ My Country Table

Description

Soft & moist banana cupcakes are topped with a creamy cinnamon buttercream.


Ingredients

For the Cupcakes

  • 1 1/2 cups plus 3 tablespoons cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup light brown sugar, packed
  • 1/4 cup white sugar
  • 1/4 cup sour cream
  • 1/4 cup plus 1 tablespoon vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 1/2 cups mashed ripe bananas, (about 3 large bananas)

For the Cinnamon Buttercream

  • 2 sticks unsalted butter, room temperature
  • 1/2 teaspoon cinnamon
  • Dash of salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons half and half
  • 4 cups powdered sugar

Instructions

For the Cupcakes

  1. Preheat oven to 350 degrees.
  2. Line two cupcake tins with fourteen paper liners and set aside.
  3. In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt and cinnamon and set aside.
  4. Add the sugars, sour cream, oil, vanilla and egg to a large mixing bowl. Mix with an electric mixer or by hand to combine. Add the bananas and mix well. Add the dry ingredients and mix just to incorporate. Do not over mix.
  5. Using a large cookie scoop, fill paper liners 3/4 full with the batter.
  6. Bake for approximately 20 minutes or until a toothpick inserted into the center of cupcakes comes out with moist crumbs on it.
  7. Allow cupcakes to set in pans for about five minutes, then transfer to a wire cooling rack until completely cooled.

For the Cinnamon Buttercream

  1. Add the butter to a large mixing bowl. Using an electric mixer, mix the butter until light and creamy.
  2. Add the cinnamon, salt, vanilla and half and half, and mix to combine.
  3. Add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Mix until frosting is creamy and smooth.
  4. If frosting is a little too thick, add a little bit of half and half, starting with one teaspoon. If frosting is a little too thin, add a little more powdered sugar.
  5. Fill a cake decorating bag two thirds full with frosting. Pipe frosting onto cooled cupcakes.
  6. Refrigerate any leftover frosting for up to one week.

Notes

  • I used a Wilton 8B tip to decorate the cupcakes in this recipe.

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