Banana Cupcakes

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Anyone else out there love Sally’s Baking Addiction?! I certainly do! I love Sally’s recipes, photography, love of sprinkles, and her sweet personality (and Jude’s love of peanut butter). Sally’s cookbook was released earlier this month and I am obsessed with it. The cover alone will sell you (I’m judging a book by its cover – in a VERY good way here!).

I’ve wanted to make these banana cupcakes for a while now. I’m not crazy about banana-related baked goods, but these involve peanut butter and chocolate frosting, soooooooo I was convinced to try them! And I had those cute monkey decorations sitting around…waiting to make their debut.

I encourage you to check out Sally’s blog, as well as her fantastic cookbook. And I’m not being paid or gifted with something in return for saying that. I just really enjoy her blog and I hope you do, too.

Banana Cupcakes
Recipe source: Sally’s Baking Addiction
Print Recipe

Cupcakes:
1/2 cup unsalted butter, softened to room temperature
1/2 cup light or dark brown sugar
3/4 cup granulated sugar
3 large eggs, room temperature
1 and 1/2 cups mashed banana (about 3 large very ripe bananas)
2 teaspoons vanilla extract
2 cups all-purpose flour (careful not to overmeasure)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk
1 cup mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting:
1 and 3/4 cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened to room temperature
2 Tablespoons heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste

Peanut Butter Frosting
3/4 cup creamy peanut butter
4 Tablespoons unsalted butter, softened to room temperature
3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
3 Tablespoons (45ml) heavy cream or half-and-half

1. Preheat oven to 350F degrees. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes.
3. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
4. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
5. Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.

For the chocolate frosting:
1. Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
3. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

For the peanut butter frosting:
1. With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth – about 3 minutes.
2. Add the confectioners’ sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes with a knife or with a piping bag/tip. I fitted a pastry bag with a star tip, then I filled the pastry bag with both kinds of frosting — that’s how I achieved the swirl look. If you have no idea what I’m talking about, Sally has a tutorial on her blog.

Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5. This recipe will make about 18 cupcakes.
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  • Graham @ Glazed & Confused - March 25, 2014 - 9:22 am

    I’m with you, Sally is the best!
    These cupcakes look absolutely divine. Banana cake is always one of my favorite desserts considering how moist it always turns out. Pair that with that beautiful frosting — heaven!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - March 25, 2014 - 5:19 pm

    Gah!! These are so stinking cute!! Love this recipe!ReplyCancel

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