Banana Cupcakes | Cookies & Cups

I can’t recover from the flavour in these delicate and fluffy banana cupcakes! They’re made with freshly mashed bananas and a touch of tangy buttermilk, topped with swirls of creamy peanut butter frosting and chocolate. 

When you love the flavour mixture in these banana cupcakes with peanut butter frosting, attempt my peanut butter banana bread, too! And for one more straightforward cupcake recipe, attempt these strawberry cupcakes.

Why I Love This Banana Cupcakes Recipe

I’ve by no means met a cupcake that I didn’t like, however I’m undecided I’ve met a cupcake I LOVE greater than these ridiculously scrumptious banana cupcakes! I taste these buttery banana cupcakes with recent ripe bananas and a splash of buttermilk, they usually style identical to my favourite do-it-yourself buttermilk banana bread. The feel is way softer, nonetheless, like banana cake, topped with huge swirls of peanut butter frosting. Right here’s why I really like them:

• Huge banana taste. Actual bananas fill these cupcakes with sweetness, whereas buttermilk provides a bit tang. The components are easy however there’s loads of taste to go round.
• One of the best texture. These banana cupcakes are tremendous moist and so scrumptious! Fluffy, and tender… they’re not possible to withstand. I sneak one (or two) even earlier than I add the frosting!
• Fast to make. When I’ve restricted time for baking, there’s no simpler cupcake recipe. The batter is prepared in minutes and the cupcakes bake simply as rapidly.
• Deliciously embellished. I couldn’t resist frosting my banana cupcakes with peanut butter frosting and ending them off with Reese’s peanut butter cups and chocolate. The mix is NEXT LEVEL. Beautify them any method you want for birthdays, events, or simply as a result of.

Cupcake Substances

I’ve included a couple of ingredient notes for these banana cupcakes right here. You’ll discover a printable recipe card beneath the submit with a full listing and recipe particulars.

• Shortening – Shortening is my secret to a flaky and tender crumb in these banana cupcakes. It makes the feel lighter and cake-like, and fewer like a muffin or banana bread.
• Sugar – I take advantage of granulated sugar however mild brown sugar additionally works.
• Eggs and Vanilla – Let the eggs come to room temperature and make sure you use actual vanilla extract.
• Bananas – You’ll need to use recent, ripe bananas. As with most baking recipes, it’s greatest if the bananas are a bit overripe, as they’ll have extra taste. These cupcakes are my excuse to make use of up any brown, spotty bananas in the home!
• Buttermilk – Buttermilk is one other necessary ingredient that makes these banana cupcakes further moist and tender, with loads of taste. I like to recommend bringing the buttermilk to room temperature. When you don’t have any readily available, you can also make a homemade buttermilk substitute with entire milk and vinegar (or lemon juice). 
• Flour – All-purpose is your best option for these cupcakes.
• Baking Powder, Baking Soda, and Salt – Examine the dates in your leavening components to ensure they’re as recent as potential. In case your baking soda and baking powder are expired, the cupcakes received’t rise.

For the Frosting

• Butter – Delivered to room temperature.
• Creamy Peanut Butter – Make certain it’s the shelf-stable type. Pure peanut butter (the type you’ll must stir) incorporates an excessive amount of oil and tends to separate.
• Powdered Sugar – Sifted to interrupt up any lumps.
• Milk – This may be entire milk, 2% milk, or any milk you’ve got within the fridge. For a fair creamier frosting, use heavy cream or half-and-half.

Tips on how to Make Banana Cupcakes

These banana cupcakes are very fast and easy to make. It’s a 3-step course of! Observe alongside beneath and scroll to the recipe card for printable directions.

• Combine the cupcake batter. Begin by creaming the sugar and shortening collectively, then beat within the eggs, vanilla, buttermilk, and bananas. Lastly, slowly combine within the flour, leavening, and salt.
• Fill the pan. Scoop the batter out into lined muffin pans. I often fill every liner about ⅔ of the way in which full, so the cupcakes have room to rise with out overflowing.
• Bake. Bake these banana cupcakes at 350ºF for 15-20 minutes till they’re set. Afterward, let the cupcakes cool fully earlier than frosting.

Simple Peanut Butter Frosting

This is perhaps the best frosting to ever grace my kitchen. It’s a variation of classic vanilla buttercream flavored with creamy peanut butter. Once I say it melts in your mouth, I’m not kidding! It’s tremendous creamy, fluffy, and pipable. Right here’s the best way to make it:

• Cream butter and peanut butter collectively. Add the butter and peanut butter to a bowl and provides {that a} good whip on medium pace till it’s good and easy.
• Add powdered sugar and milk. Subsequent, progressively beat within the powdered sugar, then the milk, till you attain a pipeable consistency. Chances are you’ll want so as to add a bit extra of 1 or the opposite to skinny out or thicken the frosting as wanted.
• Whip. Beat the peanut butter frosting completely till it’s mild and fluffy. Afterward, fill a piping bag. I take advantage of an open-star piping tip to create the buttercream swirls you see within the pictures.

• Pipe a frosting swirl. Beginning within the heart of the cupcake, pipe the frosting after which slowly transfer the piping tip outward and upward to create a swirl (see pictures). Repeat with the remainder of the cupcakes. 

These cupcakes would even be scrumptious frosted with Swiss meringue frosting, do-it-yourself cream cheese frosting, or heritage frosting if you happen to really feel like altering it up.

Ideas for Success

• Ripen bananas rapidly. When you solely have underripe bananas readily available however have a hankering for banana cupcakes (comprehensible), a simple option to ripen them rapidly is to put the bananas on a baking sheet and bake them at 300ºF for about 20 minutes, till the peels are blackened. Let the bananas cool off totally earlier than you peel and mash them.
• Use room temperature components. Any fridge-cold components like eggs and buttermilk ought to be taken out half-hour or so forward of time in order that they’ll come to room temperature. This manner, they’ll combine extra simply into the batter.
• Don’t overmeasure. Overmeasuring components like flour will result in dense, dry cupcakes. When you don’t have a kitchen scale to precisely measure, use the spoon and sweep technique: spoon the flour from the bag into the measuring cup and sweep the surplus away to stage it off. By no means scoop straight from the bag!
• Keep away from overmixing the batter. Overmixing is the main reason behind dense, powerful banana cupcakes. Solely combine the flour into the batter till it’s simply mixed.
• Bake in batches. Relying on what number of muffin pans you’ve got, and the scale of your oven, it’s higher to bake in batches than threat overcrowding. When you solely have one pan, simply cool the baked cupcakes for a couple of minutes earlier than shifting them to a wire rack, and reusing the pan for the following batch.

Tips on how to Beautify These Banana Cupcakes

There’s no improper option to enhance a cupcake! I garnish my frosted banana cupcakes with chopped Reese’s cups and a drizzle of Hershey’s Chocolate Syrup. These are another concepts:

• Sprinkles. When you’re making these as birthday cupcakes, they want sprinkles! Use rainbow sprinkles, jimmies, nonpareils, or colourful sanding sugar so as to add a bit brightness and additional sparkle.
• Chocolate chips. Prime these cupcakes with semi-sweet, darkish, or white chocolate chips. You too can use peanut butter chips or butterscotch morsels. For an additional straightforward variation, combine mini chocolate chips proper into the cupcake batter to make chocolate chip banana cupcakes.
• Caramel sauce. Drizzle over do-it-yourself caramel sauce as a substitute of chocolate syrup.
• Coconut. For a tropical twist, frost these banana cupcakes with vanilla buttercream or cream cheese frosting and mud the tops with toasted shredded coconut.
• Fruit. Prime every cupcake with a recent banana slice earlier than serving (like my bananas foster cupcakes), or add a maraschino cherry.
• Halloween. Give your banana cupcakes the spooky therapy and switch them into skeleton cupcakes or cauldron cupcakes for Halloween.

Make-Forward

These cupcakes are nice to bake forward of time, and you’ll cowl and refrigerate them till the next day if you’re able to frost them. 

I additionally wish to make the peanut butter frosting a day forward because it shops properly within the fridge. I’ll hold it refrigerated hermetic and convey it again to room temperature earlier than I take advantage of it. I like to recommend giving the frosting a fast whip, too, earlier than you fill your piping bag.

Tips on how to Retailer

• Refrigerate. The frosted cupcakes are wonderful to remain at room temperature for a couple of hours, however after that, I like to recommend preserving them within the fridge. Retailer them in an hermetic container, like a cake provider or comparable, in order that they don’t get squished. They’ll final for 2-3 days within the fridge.
• Freeze. The unfrosted cupcakes freeze nice! Let the cupcakes cool fully, after which retailer them in a freezer-safe bag or container. Freeze for as much as 2 months and thaw the cupcakes within the fridge earlier than frosting.

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