Description
Moist and flavorful banana cupcakes topped with a rich and creamy espresso frosting. Perfect for any occasion!
Ingredients
Scale
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (about 3 medium) mashed ripe bananas
- ½ cup (120ml) buttermilk
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- ¼ cup (60ml) heavy cream
- 2 tablespoons strong brewed espresso, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate shavings
- Espresso beans
- Banana chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Gently fold in the mashed bananas until just combined.
- Fill each cupcake liner about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or stand mixer), beat the softened butter until smooth and creamy (2-3 minutes).
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined.
- Add the heavy cream, cooled espresso, vanilla extract, and salt. Beat on medium speed until light and fluffy (3-5 minutes). Adjust consistency with more cream or sugar as needed.
- Once the cupcakes are completely cool, frost them with the espresso frosting.
- If desired, garnish the cupcakes with chocolate shavings, espresso beans, or banana chips.
- Serve immediately or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
- Use Ripe Bananas: The riper the bananas, the more flavorful and moist your cupcakes will be.
- Don’t Overmix: Overmixing the batter can lead to tough cupcakes.
- Cool Completely: Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- Sift Powdered Sugar: Sifting the powdered sugar will prevent lumps in your frosting.
- Adjust Frosting Consistency: Adjust the amount of heavy cream or powdered sugar to achieve your desired frosting consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes