Name: Banana Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 2 c. all-purpose flour -; 1/2 tsp. baking soda -; 1/2 tsp. baking powder -; 1/4 tsp. ground cinnamon -; 3/4 c. granulated sugar -; 1/3 c. light brown sugar, lightly packed -; 1 stick plus 2 tbsp. unsalted butter, melted and cooled -; 2 large eggs, preferably at room temperature -; 1 1/2 tsp. pure vanilla extract -; 1/8 tsp. finely grated orange zest -; Pinch of kosher salt -; 1/3 c. plain yogurt -; 3 very ripe bananas, mashed (1 cup) -; Peanut Butter Frosting (recipe link in step 6) -; Vanilla wafers, for garnish -; Mini peanut butter cups, for garnish -; 1 Banana slices, to garnish (optional) -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Banana Cupcakes

1. 2 c. all-purpose flour -

2. 1/2 tsp. baking soda -

3. 1/2 tsp. baking powder -

4. 1/4 tsp. ground cinnamon -

5. 3/4 c. granulated sugar -

6. 1/3 c. light brown sugar, lightly packed -

7. 1 stick plus 2 tbsp. unsalted butter, melted and cooled -

8. 2 large eggs, preferably at room temperature -

9. 1 1/2 tsp. pure vanilla extract -

10. 1/8 tsp. finely grated orange zest -

11. Pinch of kosher salt -

12. 1/3 c. plain yogurt -

13. 3 very ripe bananas, mashed (1 cup) -

14. Peanut Butter Frosting (recipe link in step 6) -

15. Vanilla wafers, for garnish -

16. Mini peanut butter cups, for garnish -

17. 1 Banana slices, to garnish (optional) -

How to cook deliciously - Banana Cupcakes

1. Stage

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, baking powder and cinnamon until combined.

2. Stage

In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and cooled melted butter on medium speed until just combined. Add eggs, vanilla, orange zest, and salt; beat on medium-high until just incorporated, about 30 seconds. Add yogurt and bananas and beat on medium speed until incorporated, about 30 seconds more.

3. Stage

With mixer on low speed, add flour mixture in three batches, scraping down sides of the bowl as needed, and beat until just incorporated. Turn off mixer and stir mixture by hand with a spatula.

4. Stage

Line two cupcake pans with enough liners for 16 cupcakes. Fill each two-thirds of the way with batter (for ease, use a 3-tablespoon cookie or ice cream scoop).

5. Stage

Bake, rotating pans after 15 minutes, until a cake tester or wooden skewer inserted into the center of the cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely.

6. Stage

To serve, pipe cupcakes with Peanut Butter Frosting. Top with a vanilla wafer, a peanut butter cup, and a slice of banana (if using).