I own a number of cookbooks, I would say about 80% of them are cake cookbooks (major cake nerd here). This banana cupcake recipe is from one of them.
It is made differently from the usual baking method but I still think it is a good recipe for beginner bakers. It uses the standard baking ingredients (no complicated/long ingredient list-yay!) and it has just the right amount of banana flavor.
I paired the cupcakes with a brown sugar buttercream because I LOVE the flavor combo of banana and brown sugar. I used butter, brown sugar, icing sugar, dark rum, and cinnamon. The result was a light, silky buttercream that perfectly complimented the banana cupcakes.
While this recipe is super easy to nail, it is still a good idea to give a couple of pointers about the recipe so you get it right at the first attempt.
POINTERS FOR SUCCESS: BANANA CUPCAKE RECIPE
- The first step in this recipe is to whisk the egg and sugar until light in color. Please don’t skip this step. This step is where you incorporate air into your batter that helps it rise and gives it the sponge texture. It’s as important as the creaming of butter and sugar step you would see in other recipes.
- Still, on the topic of eggs and sugar whisking, don’t over whisk. 2 minutes is enough time to whisk until the mixture is light in color.
- Weigh your bananas. Bananas come in different shapes and sizes and sometimes, going by just the size can be inaccurate. Weigh your bananas to be sure you are using the right amount and be sure to weigh your bananas before you mash them up for the recipe.
- Don’t over mix your batter or else you will overwork the gluten in the flour with would lead to a dry cake. Mix until combined.
- Also, don’t over bake. Over baking will lead to a dry and chewy cupcake. This actually happened to me when I made these cakes for the first time. I would recommend removing the cupcakes from the oven once a toothpick inserted into the cupcakes comes out clean.
WHAT YOU NEED TO KNOW: BROWN SUGAR BUTTERCREAM
- For the buttercream, be sure to grind your brown sugar to reduce the grainy texture in your buttercream. You can use the dry mill of your blender or a food processor.
- You would need to beat your buttercream for about 10 minutes on medium high speed in order to get the silky, smooth buttercream texture.
- At first, the buttercream may seem pretty soft- don’t worry; it can be piped on your cakes. I would say though that they are prone to melting really quickly under warm temperatures so pop your cupcakes (when frosted) into the fridge until you are ready to serve them.
If you have any questions about this recipe, please let me know and I would be happy to help out.