Banana Cupcakes with Brown Butter Buttercream

CHICOPEE, Mass. (Mass Appeal) – If you are sick of the same old boring vanilla and chocolate cupcakes, why not try a new flavor? Local baker Holly Gray showed us how to make banana cupcakes.

Banana Cupcakes with Brown Butter Buttercream

1 2/3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Cinnamon
½ Teaspoon Salt
½ Cup Sugar
½ Cup & 2 Tablespoons Brown Sugar
2 Eggs
1 Cup Butter
3 ½ Ripe Bananas; mashed.
2 Tablespoons Sour Cream
1 Teaspoon Vanilla

1. Preheat oven to 350 degrees Fahrenheit.
2. Line standard cupcake pans with liners
3. Sift flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
4. Cream butter and sugars in a large bowl.
5. Add egg, mashed banana, sour cream, and vanilla to butter mixture.
6. Slowly mix in dry ingredients.
7. Divide batter evenly among 18 cupcake liners.
8. Bake for 23 minutes.
9. Remove from oven, cool completely before frosting.

Brown Butter Buttercream

1 Cup Unsalted Butter
4 Cups Powdered Sugar
1 Teaspoon Vanilla
1 Tablespoon Cinnamon
2 Tablespoons Brown Sugar
2 Tablespoons Buttermilk

1. Melt ½ cup of butter in a small saucepan over med/low heat until lightly browned. Let cool.
2. Beat remaining ½ cup butter until creamy. Add cooled browned butter.
3. Add powdered sugar, cinnamon, brown sugar, and vanilla. Beat until well combined.
4. Beat in buttermilk. Add and additional tablespoon if lighter consistency is desired.
5. Frost cupcakes with a knife or pastry bag and decorating tip.


Comments are closed.