Get ready to indulge in a delightful treat that will make any celebration extra special! Stefanie's Bridal Shower Banana Cupcakes are not just your average dessert; they are a sweet symphony of flavors that will leave your guests begging for the recipe. Imagine the aroma of ripe bananas and fresh-baked goodness wafting through your kitchen as you whip up these moist and fluffy cupcakes. Perfectly paired with a luscious cream cheese frosting, these cupcakes are sure to steal the spotlight at your next gathering. So, roll up your sleeves and let’s dive into this scrumptious adventure that will have everyone asking, "What’s your secret?"
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Mash the ripe bananas with a fork until smooth and creamy. Fold the mashed bananas into the butter mixture until evenly incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- If using, gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or serve as is. Optional: garnish with additional chopped walnuts or a banana chip.
Tips
- Choose Ripe Bananas: For the best flavor and sweetness, use overripe bananas with plenty of brown spots. They will mash easily and add natural sweetness to your cupcakes.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so be gentle!
- Perfectly Measure Flour: Use the spoon-and-level method to measure your flour accurately. This prevents your cupcakes from being too dry or dense.
- Add a Touch of Spice: For an extra flavor kick, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. It complements the banana beautifully!
- Cool Before Frosting: Allow your cupcakes to cool completely before frosting them. This ensures the frosting doesn’t melt and maintains its beautiful appearance.
- Experiment with Toppings: Get creative with your toppings! Try adding a sprinkle of chopped walnuts, a slice of banana, or even a drizzle of caramel sauce for an extra touch of decadence.
- Store Properly: Keep your cupcakes fresh by storing them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage—just thaw and frost when you’re ready to enjoy!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
