Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Banana Cupcakes with Caramel Buttercream 3.6 (141) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Yield: 28 Sliced bananas garnish this rich, banana-flavored cupcake. Ingredients 3 cups sifted cake flour (not self-rising) 1 ½ teaspoons baking soda ¾ teaspoon baking powder ¾ teaspoon salt 1 teaspoon ground cinnamon 6 ounces (1 ½ sticks) unsalted butter, softened 1 ½ cups packed light-brown sugar 3 large eggs 4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish ¾ cup buttermilk ½ teaspoon pure vanilla extract 1 cup chopped pecans Caramel Buttercream for Banana Cupcakes Directions 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. Rate it Print