Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Banana Cupcakes with Cinnamon Vanilla Icing are not just another dessert - they're a mouthwatering symphony of flavors that will transport you to dessert heaven. Imagine biting into a soft, moist cupcake bursting with ripe banana goodness, topped with a creamy, aromatic cinnamon vanilla frosting that will make your family and friends beg for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver pure, irresistible deliciousness in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 ripe bananas, mashed
- 2 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon cinnamon
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the mashed ripe bananas and vanilla extract until smooth.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cinnamon vanilla icing, beat the softened butter in a mixing bowl until creamy.
- Gradually add powdered sugar, cinnamon, milk, and vanilla extract, beating until the frosting is smooth and spreadable.
- Once cupcakes are completely cooled, pipe or spread the cinnamon vanilla icing on top of each cupcake.
- Optional: Garnish with a light sprinkle of ground cinnamon or a banana chip for extra decoration.
Tips
- Use overripe bananas for maximum sweetness and moisture - the darker, the better!
- Make sure all ingredients are at room temperature for smoother mixing.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- Check cupcakes a few minutes before the recommended baking time to prevent overbaking.
- Let cupcakes cool completely before frosting to prevent melting.
- For extra flavor, try adding a pinch of nutmeg or a splash of rum to the batter.
- Store cupcakes in an airtight container to maintain freshness for up to 3 days.
- For picture-perfect frosting, use a piping bag with a star tip for professional-looking swirls.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
