Vanilla Frosted Banana Cupcakes are a delightful treat that combines the rich flavor of ripe bananas with a creamy vanilla frosting, making them perfect for any occasion. These moist and fluffy cupcakes are not only easy to make but also a crowd-pleaser that will have everyone asking for seconds. Whether you’re hosting a birthday party or simply indulging in a sweet snack, this recipe is sure to satisfy your cravings.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream
For the Vanilla Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream or milk
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Step 4: Add Eggs and Bananas
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the banana mixture, alternating with the sour cream. Mix until just combined.
Step 6: Fill the Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 7: Bake the Cupcakes
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 8: Prepare the Vanilla Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and add heavy cream or milk until the desired consistency is reached.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cooled, frost them generously with the vanilla frosting using a spatula or piping bag.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 3 months. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag.
What can I substitute for sour cream?
You can substitute Greek yogurt or buttermilk for sour cream in this recipe.