Soft and fluffy banana cupcakes, topped with a gorgeous brown sugar buttercream frosting. These two flavors were MADE for each other!
Oh my, you guys. OH. MY.
I had to call my mother about these and let her know the sad/wonderful news. These banana cupcakes are actually better than… um, my grandmother’s. I know, that’s QUITE a statement to make – and honestly, not one I can say lightly. But it’s TRUE!
The cupcakes are soft and fluffy, not too dense, not at all dry – and perfect with or without the frosting. Oh, but the brown sugar buttercream frosting? Ohhhhhh yes. I TOTALLY RECOMMEND it. So worth it. It’s actually a little strange, when reading it – I was like, huh? Really? But, I promise. It works, and it’s amazing. It takes a little time to get the texture right, but when it is the consistency of whipped cream – you know you have it perfect. I’d never made frosting using flour before (I must have been living under a rock, apparently it’s common – who knew?)
I made these while cooking dinner, actually – they’re that easy. Two bowls, no mixer needed. Combine dry ingredients in one bowl, wet in another, and mix together. Scoop into cupcake liners and bake. Ta-da!
Are you convinced yet? I also got both of my kids to get dressed all the way to shoes (the little dude needed some assistance), and to pick up toys… on the promise of a cupcake. At 6:30am. I’m only a little bit ashamed, because had they been scheduled to spend the day with ME, I’d have insisted on cereal and fruit, but they were off to daycare, so…. where do I collect my “Mother of the Year” award?? Hi there Daycare Staff! If you’re reading this, tell me you did, and I will BAKE YOU A BATCH!
If you actually have any left, keep them in the fridge. Unless you live in New Zealand, where it’s freezing right now, you’ll be fine with them on the counter!
- 1 1/2 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup mashed bananas (about 5 small, or 3 medium bananas)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 egg (lightly beaten)
- 1/3 cup flour
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup butter (softened) (2 sticks)
- 1 cup brown sugar (firmly packed)
- 1 Tbs demerara sugar (sugar in the raw) (optional)
- Preheat oven to 350 degrees, line muffin tin with wrappers, set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, combine the bananas, oil, vanilla and egg.
- Add the wet mixture to the dry and mix until JUST combined (don't overmix it)
- Scoop batter into 12 cupcake liners. I used a large cookie scoop to do this, but aim for 2/3 full.
- Bake for 18 minutes, or until they spring back when you touch them lightly.
- Cool in the pan for a few minutes, then set on a wire cooling rack until completely cool. Frost.
- In a saucepan, whisk together the flour and milk and cook over medium heat, whisking continuously until thickened to a smooth paste.
- Remove from heat, stir in the vanilla and let cool to room temp.
- Using a stand mixer fitted with the wire whisk, cream the butter and sugar until light and fluffy. There should be no grittiness.
- Add in the milk mixture and beat it on high speed until you get a whipped cream consistency.
- Frost cupcakes, and sprinkle with demerara sugar.
Source: As seen on and only adapted slightly from This Silly Girl’s Kitchen