Banana Cupcakes with Caramel Buttercream
Sliced bananas garnish this rich, banana-flavored cupcake.
- Yield: Makes 28
Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- 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 for Banana Cupcakes
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix mashed bananas, buttermilk, and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir pecans into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) 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.