Banana Cupcakes With Chocolate Frosting
Equipment
- 2 Mixing bowls
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 medium ripe bananas mashed
- 1/4 cup milk
- 1/2 cup unsalted butter for frosting; softened
- 2 cup powdered sugar for frosting; sifted
- 1/3 cup unsweetened cocoa powder for frosting
- 1 2–3 tablespoons milk for frosting
- 1 teaspoon vanilla extract for frosting
- 1 pinch fine salt for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Stir the mashed bananas into the wet mixture until evenly combined.
- Add the dry ingredients to the banana mixture in two additions, alternating with the milk, and mix just until combined.
- Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 full.
- Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, beat the frosting butter in a bowl until creamy.
- Add powdered sugar, cocoa powder, vanilla, salt, and 2 tablespoons of milk to the butter and beat until smooth and fluffy, adding more milk as needed for a spreadable consistency.
- Once the cupcakes are completely cool, frost the tops with the chocolate frosting using a spatula or piping bag.
Notes
For best results, use very ripe bananas with brown spots for maximum flavor and sweetness, and avoid overmixing the batter to keep the cupcakes tender and light. Make sure the cupcakes are fully cool before frosting, or the butter-based frosting will melt and slide off. If your frosting seems too thick, add milk a teaspoon at a time; if it’s too thin, add a bit more powdered sugar. These cupcakes can be stored in an airtight container at room temperature for a day or two, or refrigerated for longer storage; bring them back to room temperature before serving for the best texture.
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