Moist Banana Cupcakes With Vanilla Icing
Moist and flavorful banana cupcakes can be finished with a vanilla glaze, buttercream, or cream cheese frosting.
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Instructions
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Preheat the oven to 350 F (180 C) and line two 12-cup muffin tins with paper liners.
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Cream butter and granulated sugar until light and fluffy; then beat in eggs one at a time, followed by 1 teaspoon of vanilla.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients, mashed banana, and buttermilk to the creamed mixture in alternating batches, beating until just blended after each addition.
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Spoon batter into the prepared muffin cups, filling each about half full.
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Bake for 18 to 20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
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Cool the cupcakes completely before frosting.
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For the icing, combine 6 tablespoons melted butter, powdered sugar, 2 tablespoons milk or cream, and 1/2 teaspoon vanilla in a bowl; beat with an electric mixer, adjusting consistency with more milk or sugar as needed.
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Drizzle or frost the cooled cupcakes with the prepared icing.