Banana Cupcakes w. Brown Sugar Frosting

So you know how sometimes you'll be eating a candy...let's say Starburst...and you really really like the cherry ones. You save the cherry ones for last right? Well these banana cupcakes were the cherry starburst, and I made them first (woops)! These tasty fellas set the bar WAY high for the cupcake craziness. Ever since I made them, every week someone has said "Well these cupcakes are good...but they're still not as good as the banana cupcakes."



They're kind of an ace in the hole, and I'm guessing they'll make a repeat appearance again soon (the next time I have bananas hanging around). The second cupcakes that I made I used this recipe, but subbed Strawberries for Bananas. A good idea in theory, but it was way too wet of a batter, and didn't really work-they were a bit soggy. I'll keep experimenting with that one before I send it out to you. Until then...Banana Cupcakes with Brown Sugar Frosting!



Banana Cupcakes

Ingredients:

• 1 2/3 C All Purpose Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 medium VERY ripe bananas
• 1/3 C buttermilk
• 8 Tbsp butter, softened
• 1 1/4 C granulated sugar
• 2 large eggs
• 1 tsp vanilla

Preheat oven to 350F

Whisk together flour, baking soda, baking powder, and salt in a bowl, set aside.

In a separate bowl, mash the bananas with the buttermilk until smooth (REALLY smooth, otherwise the chunks will make your cupcakes soggy).

Beat the butter and sugar on high until light and fluffy. Add the eggs 1 at a time, beating completely after each addition. Add the vanilla. On low speed, add the buttermilk/banana mixture in three parts, alternating with the flour mixture in two parts (so you start and end with the buttermilk/banana mixture). Mix at low speed until just blended.

Add mix into cupcake pan, about 2/3 full. Bake 15-20 min until a toothpick comes out dry (crumbs are actually okay-just make sure it’s not batter. If there are no crumbs, they’re usually overcooked).

Remove from oven and let cool completely. Top with brown sugar buttercream (chocolate is good here too!)

Brown Sugar Buttercream

• 8 Tbsp butter (I used salted, I don’t think it really matters for this)
• ½ c dark brown sugar
• ¼ c milk (any kind, I used skim and it was fine)
• 2 c confectioner’s sugar

Melt the butter and brown sugar in a heavy bottomed pan, stirring over moderate heat until sugar is dissolved. Add the milk and blend (I used a whisk to smooth it out a little more). Cool completely, then add confectioner’s sugar slowly until stiff enough to spread. Once you get the consistency that you like, crank up the speed and whip until lighter/fluffier.

Aren't these so cute?! I got a new piping bag and piping tips at Hills Kitchen. So much fun!