Banana Cupcakes with Cream Cheese Frosting

INGREDIENTS: 2-2/3 cups All Purpose Flour
1 1/4 tsp Baking Soda
1/2 tsp salt
1-1/2 sticks butter
1 cup light brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla extract
2 ripe bananas
1/2 cup buttermilk
1 cup shredded coconut

INSTRUCTIONS:

Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.

In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.

Mix in the flour and buttermilk alternatively, beginning and ending with the flour.

Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.

Alternatively, you can also bake these as layered cakes, pour into 2 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.

The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!

Yield: ~18 cupcakes

Read full preparation method
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