This is the BEST Banana Cupcakes Recipe EVER. This was the verdict from my son, anyway. These banana cupcakes are the perfect combination of a muffin and cupcake in one with a delicious banana flavor combined with creamy, rich buttercream icing. So if you want the BEST Banana Cupcakes Recipe EVER … you’ve come to the right place!
For technical folk, this may fall under a hybrid of a banana muffin and banana cupcake. I don’t care if you want to classify it a planet then take away the title decades later then restore it but with a sort of different label….ok…it is an amazing banana thing in some sort of muffin tin thing with a crazy good velvety, creamy, melt in your mouth icing that you could top with caramel, pecans and/or whipped cream. Combine it with coffee – forgettttta-bout it. Game over. So good. Delicious. Talk of the town. The envy of the women’s club at potluck night.
Some banana cupcakes are like a pound cake. They have the banana taste, but they are extremely dry and lack the moist flavor a real banana makes in a recipe. Other banana cupcake recipes are more on the muffin side, where they are extremely dense and heavy. I wanted a banana cupcake that was light but that also packed on as much banana flavor as possible.
Let’s talk icing. Sweet!
That was silly – sorry. Please forgive me. Really. Let’s talk icing.
You could definitely go with the traditional buttercream or cream cheese mixed with powdered sugar and vanilla route. Google buttercream recipes. A dozen will come up and they all yield about the same result – and they are INCREDIBLE. If you want quick, easy, tried and true….go that route. I was feeling adventurous. I googled “buttercream icing” and I found a Brown Sugar Swiss Meringue Buttercream Icing recipe. Say that 10X fast! Ok, so it’s not that hard. To make it…however….was a little more difficult than I thought. So, if you’re feeling adventurous – I’ll share with you the recipe I used. Again, if you want tried and true Brown Sugar Buttercream Recipe, then click here. It’s a recipe from The Scran Line that is much quicker than the one I used.
The BEST Banana Cupcakes Recipe EVER
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter
1/2 cup of sugar
1/4 cup of sour cream
1 1/2 tsp vanilla extract
2 large eggs
3 large (RIPE) bananas (a note on ripe bananas later)
Preheat oven to 350. In a bowl, take your butter and sugar and beat on medium high speed for about 1-2 minutes. Add sour cream and vanilla. Turn your mixer down to medium low and add your eggs one at a time waiting about 10 seconds in between each one. Add your dry mix in halves or more until just combined. (do not overmix)
Add your banana and stir with a wooden spoon until just combined. (do not overmix)
Fill each cupcake liner about 3/4 of the way full. Try to get each one the same amount. Cook for approximately 15-18 minutes depending on how hot your oven is.
Brown Sugar Swiss Meringue Buttercream Frosting:
5 egg whites at room temp
1 1/2 C lightly packed brown sugar
1 C unsalted butter at room temp but not too warm
1 Tbsp vanilla extract
Have your egg whites ready and your butter ready.
You will use a double boiler (a bowl fitting inside of a pan-NOT touching the water – on the stove with about an inch of simmering water). In the bowl, you will need the egg whites and brown sugar. I used a candy thermometer for accuracy. While whisking the brown sugar, egg white mixture, watch your thermometer. You want it to come to 160F.
Once the mixture gets to 160, the easiest thing is to use a stand mixer. Transfer the mixture in your stand mixer bowl and turn it up to high. You will want stiff peaks to form (roughly 8 minutes or so).
Here’s the tricky part. If your mixture is still warm, it will melt the butter and your whole thing will melt away. You don’t want that. Wait 15 minutes if you have to.
Add your butter 1 Tbsp or so at a time. Wait until the butter is mixed in, or you will see butter chunks. Butter chunks is usually ideal in other situations…but not this one. WAIT. About 20 seconds I guess. Then add more. Wait. Then add more. Wait. Then add more. (It takes time) Mine looked like it was ruined. Looked awful. I just kept with it. Added all the butter, then the vanilla. Add cinnamon if you want. If it’s too thick, add a bit of cream.[/recipe-directions]
**Ripe bananas…. ok, so if you need them to ripen really quickly, you can put them in a paper bag and put in a dark drawer. Or, you can put the oven on 100 and leave them in for about 10-15 minutes. **