Name: Banana and Vanilla Cupcakes with Buttercream Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 1 ¾ cups; Baking powder - 2 teaspoons; Salt - ½ teaspoon; Butter, at room temperature - ½ cup; White sugar - ½ cup; Eggs, room temperature - 3; Vanilla extract - 1 teaspoon; Milk - ¼ cup; Bananas, chopped - 2 large; Butter, at room temperature - ⅔ cup; Vanilla extract - ½ teaspoon; Confectioners' sugar - 2 ¼ cups; Heavy cream - 2 tablespoons; Yellow food coloring, or as desired - 4 drops

Ingredients for - Banana and Vanilla Cupcakes with Buttercream Frosting

1. All-purpose flour 1 ¾ cups

2. Baking powder 2 teaspoons

3. Salt ½ teaspoon

4. Butter, at room temperature ½ cup

5. White sugar ½ cup

6. Eggs, room temperature 3

7. Vanilla extract 1 teaspoon

8. Milk ¼ cup

9. Bananas, chopped 2 large

10. Butter, at room temperature ⅔ cup

11. Vanilla extract ½ teaspoon

12. Confectioners' sugar 2 ¼ cups

13. Heavy cream 2 tablespoons

14. Yellow food coloring, or as desired 4 drops

How to cook deliciously - Banana and Vanilla Cupcakes with Buttercream Frosting

1 . Stage

Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

2 . Stage

Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.

3 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

4 . Stage

While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.