Banana Cupcakes With Ganache Frosting Recipes

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BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING



Banana Cupcakes with Honey-Cinnamon Frosting image

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

1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
Honey-Cinnamon Frosting

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

BANANA CUPCAKES



Banana Cupcakes image

This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1/2 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
FROSTING:
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
Colored sprinkles, optional

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA CUPCAKES WITH GANACHE FROSTING



Banana Cupcakes with Ganache Frosting image

Using extra-ripe bananas in this recipe ensures the cupcakes will be sweet and moist. The ganache frosting is made even fluffier with the addition of marshmallow creme. -Stephanie Lelo, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

2 cups all-purpose flour
1-1/2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup canola oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1-1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chopped pecans
FROSTING:
7 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
6 tablespoons shortening
1/3 cup confectioners' sugar
1/2 cup marshmallow creme
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-24 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. , In a large bowl, cream shortening and confectioners' sugar until light and fluffy, about 5 minutes. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes.

Nutrition Facts : Calories 310 calories, Fat 18g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 125mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING



Banana Cupcakes with Peanut Butter Frosting image

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

Provided by Matt Lewis

Categories     Cake     Mixer     Egg     Breakfast     Dessert     Bake     Kid-Friendly     Cream Cheese     Banana     Peanut     Birthday     Party     Sour Cream     Peanut Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 18

Cupcakes:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
Frosting:
1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

Steps:

  • For cupcakes:
  • Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
  • Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  • Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
  • For frosting:
  • Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING



Banana Cupcakes with Peanut Butter Frosting image

If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.

Provided by Mia

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 very ripe bananas
½ cup sour cream
1 ½ teaspoons vanilla extract
¾ cup white sugar
½ cup unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 ½ cups powdered sugar
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup smooth peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  • Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g

BANANA CUPCAKES WITH PEANUT BUTTER CREAM CHEESE FROSTING



Banana Cupcakes with Peanut Butter Cream Cheese Frosting image

Unbelievably soft banana cupcakes are frosted with a creamy peanut butter cream cheese frosting that's kissed with honey, and drizzled with chocolate!

Provided by The Chunky Chef

Time 25m

Number Of Ingredients 22

1 1/2 cup cake flour
1/2 cup brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter (softened)
3 very ripe bananas (mashed)
3 eggs (separated)
1/2 tsp vanilla
Dash of cinnamon
Dash of ground nutmeg
1/2 cup chocolate chips (optional)
PEANUT BUTTER CREAM CHEESE FROSTING:
3/4 cup peanut butter
4 Tbsp butter (room temperature)
4 oz cream cheese (softened)
3/4 cup powdered sugar (whisked to remove any clumps)
1 tsp vanilla
1/4 tsp ground cinnamon
1-3 Tbsp heavy cream or half and half
Drizzle of honey

Steps:

  • Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.
  • In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • Separate eggs and place yolks in a small bowl and whites in the bottom of a stand mixer fitted with the whisk attachment.
  • Turn mixer on to MED speed and whip egg whites until white and stiff peaks form. Scoop out, place in a bowl and set aside.
  • Fit mixer with the paddle attachment and cream together butter and sugars until butter becomes lighter in color.
  • Add in egg yolks, vanilla, and mashed bananas and mix to combine.
  • Mix in flour mixture until just combined.
  • Slowly mix in one third of the whipped egg whites.
  • By hand, gently and carefully fold in the remaining whipped egg whites.
  • If using chocolate chips, stir them in.
  • Scoop batter into prepared muffin liners, filling each cup about two thirds of the way.
  • Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in pan for 3 minutes, then remove to a wire rack to cool completely.
  • MAKE THE FROSTING:
  • In the bowl of a stand mixer, add the butter and beat until light in color.
  • Add in softened cream cheese and beat until combined.
  • Add in peanut butter and beat until combined.
  • Add in honey, cinnamon, vanilla, and heavy cream, beat until combined.
  • Add half of the powdered sugar and beat until combined.
  • Repeat with remaining powdered sugar.
  • If necessary, add additional heavy cream until desired frosting consistency.
  • Turn mixer to MED speed and beat until light and fluffy, about 2-3 minutes.
  • Scoop frosting into piping bag fitted with a decorating tip and frost as desired.

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