Despite having a light texture, these banana cupcakes are airy, tender, and bursting with flavour all at the same time. They are topped with a delectable cream cheese frosting that boasts the perfect harmony of sweet and sour flavours in every mouthful of the confection. The preparation of these sweets involves using overripe bananas, sour cream, and buttermilk, all of which contribute to an extremely high level of moisture within the finished product. You won’t be able to stop after eating just one of them because of how tasty they are.
Since my tried-and-true banana cake is very similar to these banana cupcakes, I like to think of them as individual portions of the cake. They are not only supple, moist, and tender, but they also have a scrumptious cinnamon undertone that can be tasted in the background of their flavour. The banana’s flavour is noticeable in this dish, but it isn’t overpowering at all, and the consistency is wonderful. They are without a doubt the tastiest sweet treat that has ever existed.
If you have any bananas that have reached their peak ripeness and are looking for a solution to a problem, these cupcakes are the way to go. Because of the frosting, which manages to be both tangy and creamy at the same time, I’ve pretty much made up my mind about these cupcakes.
INGREDIENTS FOR THE RECIPE
- When using baking soda, make sure to only use recently opened packages. If the baking powder has gone bad, your cupcakes will not rise properly and will be dense.
- The cupcakes get a nice, warm flavour from just a touch of cinnamon, which also goes really well with the banana flavour.
- When it comes to butter, you should make sure to get unsalted rather than salted versions whenever possible. The butter needs to be allowed to come to room temperature, at which point a dent can be made in it with your fingertip. When the butter is at room temperature, it is much easier to whip it into a creamy consistency than when it is cold.
- Buttermilk is the key ingredient in making cupcakes that are flavorful, tender, and delicious. If it is at room temperature, adding it to the batter will be a lot less of a hassle.
- These banana cupcakes are sweetened with sugar, and the recipe calls for a mix of granulated and brown sugar. While granulated sugar amps up the sweetness, brown sugar lends the baked good a delightfully moist texture as well as a hint of caramel flavour.
- Cream sour- The addition of cream sour makes the cupcakes more moist without causing the batter to become too runny, and it also gives them a deliciously tangy flavour. Additionally, the cupcakes are made to be more tender.
- Cream cheese- if you are unable to locate the full-fat variety, use the spreadable variety instead. Because of the cream cheese, the frosting will taste tangy in a subdued way and have a thick, creamy consistency. If the frosting is not allowed to come to room temperature, it will form lumps.
- Sugar that has been finely ground.
MEASUREMENTS FOR THE INGREDIENTS
For the Cupcakes:
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup packed light brown sugar (110g)
- ½ cup sugar (100g)
- 2 large eggs room temperature
- ¼ cup sour cream room temperature (60g)
- 1¼ cups mashed ripe bananas 2 to 3 large bananas (328g)
- ½ cup whole buttermilk room temperature (120mL)
For the Cream Cheese Frosting:
- 8 ounces cream cheese (226g)
- ½ cup unsalted butter softened (113g)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 cups powdered sugar (360g)
- 1 teaspoon vanilla extract
NUTRITIONAL VALUES
- Calories: 340kcal
- Carbohydrates: 47g
- Protein: 3g
- Fat: 16g
- Saturated Fat: 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g Trans Fat: 0.4g
- Cholesterol: 61mg
- Sodium: 200mg
- Potassium: 120mg
- Fibre: 1g
- Sugar: 34g
- Vitamin A: 552IU
- Vitamin C: 1mg Calcium: 39mg
- Iron: 1mg
DIRECTIONS FOR MAKING THE RECIPE
For the Cupcakes:
- In the middle of the oven, arrange two racks for the cupcakes to bake on. Prepare the oven by heating it to 350 degrees. Make sure you have 18 cupcake liners ready, and then split them between two muffin tins that each hold 12 cups.
2. A whisk should be used to combine the dry ingredients (flour, baking soda, cinnamon, and salt) in a medium bowl.
3. In order to achieve a texture that is light and airy, the butter and sugars need to be beaten for approximately three minutes at medium speed in a large bowl or the bowl of a stand mixer that has the paddle attachment attached. Beat the eggs and sour cream together until they are thoroughly combined. It would be beneficial to include banana in the mixture. Take a moment to scrape the inside of the bowl clean whenever it’s necessary.
4. Mix the flour mixture and buttermilk in two additions, alternating between the two, on low speed until just combined. Mixing the flour mixture and buttermilk in two additions. (Don’t kill the batter by overbeating it!) Each cupcake liner should have approximately three quarters of a cup of the batter placed inside it.
5. To determine whether or not the cupcakes are done, stick a wooden skewer into the middle of one and see if they come out clean. This should take approximately 18 to 20 minutes.
6. Before serving, wait until the cupcakes have completely cooled down.
For the Frosting:
7. To make the frosting, place the cream cheese, butter, cinnamon, and salt in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Using an electric mixer, beat the mixture on medium speed until it is smooth and well combined.
8. While the mixer is on a low speed, add the powdered sugar in a slow and steady stream. After about three minutes of mixing, the mixture should be fluffy and smooth. It is essential to halt the mixer periodically and manually scrape the bowl in order to eliminate the possibility of creating lumps in the cream cheese and butter.
9. After the cupcakes have cooled, use a piping bag fitted with a decorative tip to spread the frosting on top of each one. If you so choose, you can top your dish with banana chips as a garnish. If you use a container that seals well, you can keep food in the refrigerator for up to five days after it has been prepared.
PROFESSIONAL GUIDE TO MAKING THE RECIPE
- Have only one muffin tin available? No problem! Just bake each batch of cupcakes separately. The first batch of cookies can be allowed to continue cooling in the pan for a few minutes before being transferred to a wire rack. Replace the lining in the pan, then continue baking as directed.
- Check to see that the flour has been measured correctly. The most typical error that leads to cupcakes that are tough and crumbly is using an excessive amount of flour in the recipe. When measuring flour, the most accurate and practical method is to do so with the help of a scale. Flour can be measured by first fluffing it with a spoon, then sprinkling it into a measuring cup, and finally using a knife to level it off if you don’t have a measuring cup.
- If you attempt to frost the cupcakes before they have had sufficient time to cool completely, the frosting will simply melt off.
- Use eggs that have been allowed to come to room temperature in order to achieve perfectly even batter. Place the eggs in a large bowl, cover them with warm water from the sink, and set them aside. If you realised too late that you had forgotten to remove them from the refrigerator, allow them to come to room temperature for five minutes.
- If you mix the batter for the banana cupcakes too much, the gluten in the batter will become overdeveloped, which will make the cupcakes tough.
FAQs
What should I do if my bananas aren’t ripe enough to use yet?
Okay, no sweat! If you do not have any ripe bananas, you can bake unripe bananas at a temperature of 300 degrees for fifteen to twenty minutes, or until they turn black, on a baking sheet that has been lined with aluminium foil. Hold at room temperature, peel, and mash.
What kinds of dishes can I get ready ahead of time?
The icing can be made ahead of time if desired. After you’ve finished whipping the mixture, simply store it in the refrigerator and bring it to room temperature before using. Repeat the process of beating the mixture, and then transfer it to a piping bag using a spoon. You can bake cupcakes ahead of time and keep them in the refrigerator in an airtight container until you are ready to decorate them. This saves time.
Where should I put the food that’s been left over?
Put the cupcakes in a container that can be sealed, and then store the container in the refrigerator. In the event that no other container that is adequate is available, you can transport cupcakes without the frosting becoming damaged by placing them under a large bowl that has been inverted. It is recommended that the cupcakes be served at room temperature. If you are concerned about the frosting becoming compressed, you should refrain from frosting the cupcakes until just before they are served.
Do you have any experience with freezing cupcakes?
You certainly have the ability to! When frozen, cupcakes that do not have frosting taste just fine. After the cupcakes have been placed on a baking sheet and frozen until they are solid, they should be transferred to a bag that is safe for the freezer. Maintain freshness in storage for up to two months. After defrosting in the refrigerator for a full night, proceed to garnish and serve.
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