Banana Cupcakes with Caramel Buttercream
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Martha Stewart Living, February 2009
- Yield Makes 28
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Ingredients
- 3 cups sifted cake flour (not self-rising)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups packed light-brown sugar
- 3 large eggs
- 4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish
- 3/4 cup buttermilk
- 1/2 teaspoon pure vanilla extract
- 1 cup chopped pecans
- Caramel Buttercream
Directions
- Make cupcakes as directed in Basic Cupcake How-To, using mashed bananas, buttermilk, and vanilla for wet ingredients.
- Stir pecans into batter. Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.
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We LOVED these cupcakes! Moist, and the smell of them baking was to die for. Yum! :)
I thought this was pretty good; you can make a 3 banana recipe if you make a "combine" with this recipe, as they are essentially the same: http://www.marthastewart.com/341918/banana-cake
I put a few chocolate chips in the batter, and frosted with chocolate frosting...so good!
I've tried a ton of banana cupcakes. This one was decent but my favorite one is posted at ellebeaugrease.blogspot.com
I added a drop of raspberry flavoring to the buttercream frosting and it was AMAZING. But the cupcakes are more like light muffins. But overall delicious
These are delicious. They seem a little like muffins to me, but more like cupcakes after they're frosted.
This recipe is outstanding. Moist and flavorful
I got my CUPCAKES book yesterday at the book signing event in Madison, Connecticut. I tried this recipe today and they came out great! Thanks, Martha!