Description
These warm, soft cupcakes are packed with banana and cinnamon, topped with a sweet maple cinnamon frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/4 cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and mashed bananas.
- Alternately add the flour mixture and buttermilk, beginning and ending with the flour.
- Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat together the butter, powdered sugar, maple syrup, and ground cinnamon until smooth.
- Once the cupcakes have cooled, frost them with the maple cinnamon frosting.
Notes
These cupcakes can be stored at room temperature for up to 2 days in an airtight container. They can also be refrigerated for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg