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Banana Cupcakes with Vanilla Bean Frosting

My 4 year old decided to do a lemonade stand this summer in our front yard.  We just happen to have a house right next to the largest park in town where they do a weekly nightly music fest every Wednesday night.  

So every Wednesday night we feature homemade lemonade and cupcakes.  Our sales turn out to be better than your average lemonade stand and all money is going towards her college fund (12 years away).  We are hoping that by the time she gets to college she’ll have a semester (or more) paid for!  

Because I’ve been doing so many cupcakes lately, a new flavor every week, my brain has been in cupcake mode.  So when I looked at my fruit bowl and saw some extra ripe looking bananas, I didn’t hesitate a second when it came to what to make with them.  Banana Cupcakes of course!  

Though these banana cupcakes didn’t make a debut at our stand, they did make a debut in our tummies.  These were really quite good and in all honesty, if my bananas had better timing when it came to the use it or lose it moment I would have made these for our stand.

However bananas don’t ripen on my time, they ripen on their own time frame, which just happened to be on a Friday.  They were not going to last until Tuesday and my freezer was beyond packed so there was no hope of freezing them for later.

However, I’m not sad at all.  By keeping them all for myself (and a few friends and neighbors) we actually got to eat them.  And when I say eat them, I mean, more than 1 or 2.  As in I may have had 3 for dessert.  DON’T JUDGE!  

These banana cupcakes are light, they are healthy {in terms of cupcakes} and were absolutely delicious!  Perfect for birthday, celebration, family gathering or baby shower.  Really, who doesn’t like cupcakes?!

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Banana Cupcakes with Vanilla Bean Frosting

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 20 - 24 cupcakes

Ingredients

  • CUPCAKES:
  • ----------------------
  • 1/4 cups butter, softened
  • 1 1/3 cups white sugar
  • 1 cup sour cream
  • 2 large eggs
  • 1 1/2 cups bananas, about 4 medium or 3 large bananas
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • ----------------------
  • Frosting:
  • ----------------------
  • 1/4 cup butter softened
  • 2 1/2 cups powdered sugar
  • Seeds from 1 vanilla bean or 1 teaspoon of vanilla
  • 1/4 cup + 3 Tablespoons heavy whipping cream
  • Banana Chips

Instructions

  1. CUPCAKES:
  2. ----------------------
  3. Preheat oven to 350*F
  4. Line cupcake pan with liners
  5. Cream butter and sugar, scraping down sides of bowl as needed.
  6. Add sour cream and eggs, mix again, scraping sides again.
  7. Stir in bananas and vanilla.
  8. Add baking soda & salt. Mix again.
  9. Add flour 1/2 cup at a time until completely mixed in.
  10. Fill cupcake liners 3/4 full or use a large cookie scoop to fill liners. Bake for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool for 5 minutes before removing from pan onto a cooling rack.
  11. ----------------------
  12. Frosting:
  13. ----------------------
  14. Mix butter & powdered sugar, half cup at a time until all incorporated.
  15. Add vanilla bean seeds or vanilla. Add whipping cream a little at a time until all incorporated.
  16. Pipe over cooled cupcakes and top with banana chips
http://numstheword.com/banana-cupcakes-with-vanilla-bean-frosting/

Recipe by: Cooking Classy

 

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