Do not confuse this recipe with banana bread. They are not the same. These cupcakes are light and sweet with major banana flavor. Banana bread (delicious too) is much more dense and not nearly the sweet factor of these. I love the vanilla buttercream on these cupcakes because you get the flecks of dark in the cupcake from the banana and then the flecks of vanilla bean in the frosting. Delightful!
1/2 cup butter (softened to room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 batch vanilla bean buttercream
- In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. Frost with vanilla bean buttercream.