BANANA CUPCAKES WITH AMARETTO BUTTERCREAM
These are so moist with a light banana flavor. The frosting is wonderful! My yield was only 10 cupcakes. From Cooking Light, October 2006.
Provided by Vino Girl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
- Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Combine flour, baking soda, and 1/4 teaspoon salt.
- Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well.
- Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into prepared muffin cups (cups will be full).
- Bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean.
- Remove cupcakes from pan; cool completely on a wire rack.
- FROSTING: Place 1/3 cup butter, liqueur, and 1/4 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until smooth.
- Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth.
- Spread frosting evenly over cupcakes; sprinkle evenly with almonds.
Nutrition Facts : Calories 311.1, Fat 10.7, SaturatedFat 6, Cholesterol 54.9, Sodium 226.6, Carbohydrate 51.4, Fiber 0.8, Sugar 38, Protein 3.5
BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING
Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!
Provided by Alimay
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 97.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 326.7 mg, Sugar 33.6 g
BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Nutrition Facts : Calories 341 g, Fat 16 g, Fiber 1 g, Protein 3 g
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