Banana Cupcakes with Brown Sugar Buttercream

Another yummy Fall treat! I found a delicious recipe on KyleeCooks.com and wanted to share! This one would be great all year round, but something about the brown sugar buttercream was leaning me towards a Fall dessert. It’s like banana bread with frosting. So good!

 From Kyleecooks.com

 

Ingredients:

 

Banana Cupcakes

• 1 1/2 cup flour

• 3/4 cup sugar

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cup mashed bananas (about 5 small, or 3 medium bananas)

• 1/4 cup vegetable oil

• 1 tsp vanilla extract

• 1 egg (lightly beaten)

 

Brown Sugar Buttercream Frosting

 

• 1/3 cup flour

• 1 cup milk

• 1 tsp vanilla

• 1 cup butter, softened (2 sticks)

• 1 cup brown sugar, firmly packed​

 

Directions:

 

Banana Cupcakes

1. Preheat oven to 350 degrees, line muffin tin with wrappers, set aside.

2. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

3. In another bowl, combine the bananas, oil, vanilla and egg.

4. Add the wet mixture to the dry and mix until JUST combined (don’t overmix it)

5. Scoop batter into 12 cupcake liners. I used a large cookie scoop to do this, but aim for 2/3 full.

6. Bake for 18 minutes, or until they spring back when you touch them lightly.

7. Cool in the pan for a few minutes, then set on a wire cooling rack until completely cool. Frost.

Brown Sugar Buttercream Frosting

1. In a saucepan, whisk together the flour and milk and cook over medium heat, whisking continuously until thickened to a smooth paste.

2. Remove from heat, stir in the vanilla and let cool to room temp.

3. Using a stand mixer fitted with the wire whisk, cream the butter and sugar until light and fluffy. There should be no grittiness.

4. Add in the milk mixture and beat it on high speed until you get a whipped cream consistency.

5. Frost cupcakes.

If anyone makes these, let me know how they turn out! What are some of your favorite Fall Cupcakes to try?!