Banana Cupcakes

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The fruity sweetness of banana is so versatile that these cupcakes pair well with a variety of icings. Try them with our Nutella Buttercream, as here, Chocolate Buttercream, Peanut Butter Buttercream, or Caramel Cream Cheese Icing. If you prefer to leave the icing off, they become the perfect morning muffin or afternoon snack.

MAKES 24 cupcakes

INGREDIENTS

6 very ripe bananas (700g/24oz)

3 cups (405g/14.3oz) all-purpose flour

½ cup (57.5g/2oz) cake flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature

1¼ cups (250g/8.8oz) granulated sugar

3 eggs

1½ teaspoons pure vanilla extract

½ recipe Nutella Buttercream

  1. Preheat the oven to 350°F. Line two 12-cup muffin tins with paper liners.
  2. Break the bananas into large pieces and place them in the stand mixer bowl with the paddle. Beat on medium speed until pureed. Scrape the puree out of the mixer bowl into another bowl and set aside. (There’s no need to clean the mixer bowl.)
  3. In a medium bowl, whisk together both flours, baking powder, baking soda, and salt. Set aside.
  4. In the stand mixer with the paddle, cream the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Scrape down the sides and bottom of the bowl and the paddle.
  5. Add the eggs one at a time, beating well after each addition. Stop the mixer and scrape down the sides and bottom of the bowl. Mix in the vanilla. Add the mashed bananas and mix on low speed until combined. Remove the mixer bowl and scrape down the sides and bottom of the bowl and the paddle.
  6. Using a large rubber spatula, carefully fold in the flour mixture with a rubber spatula. Do not overmix.
  7. Using a #20 scoop or a ¼-cup dry measuring cup, evenly scoop the batter into the prepared muffin cups. Bake for 20 to 22 minutes, or until the tops spring back when touched and a toothpick inserted in the centers comes out clean.
  8. Let the cupcakes cool in the pans for 20 to 30 minutes. Transfer to cooling racks to cool completely.
  9. To decorate as in the photo, fit a piping bag with a Wilton #1M tip, fill with the buttercream, and pipe a flat rosette on the cupcake.