I decided to test a few banana cupcake recipies and found a perfect one. This recipie is moist and has a noticible banana flavor.
1/2 cup unsalted butter (room temperature)
1/2 cup of brown sugar
3/4 cup granulated sugar
3 large eggs, room temperature
2 very ripe mashed banana
2 teaspoons vanilla extract or vanilla paste
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk
Pre-heat the over to 350 degrees.
Prepare the cupcake pans with cupcake liners.
Step 1: Sift together the flour, baking soda, cinnamon and salt.
Step 2: Using a stand mixer with a paddle attatchment, mix the brown sugar, granulated sugar and butter (3-5 minutes) until it is light and fluffy.
Step 3: Add the eggs one at a time. Scrape down the bowl after each egg addition.
Step 4: Mashed bananas and add to the butter and egg mixture. Mix on medium speed for about 1 minute. The mixture may look curdled at this point, but it’s okay.
Step 5: Add a 1/3 of the flour mixture and half of the buttermilk. Repeat the process and finish off with the last 1/3 of the flour mixture. Be careful not to over mix the batter.
Step 6: Place the cake batter into the cupcake liners and bake for 16-18 minutes or until a tooth pick comes out clean.
Top off the cupcakes with a chocolate buttercream of choice. I used the Swiss Marangue butter cream and added 1/3 cup of cocoa powder.
The garnish is a chocolate ganache and a banana chip.