Banana Cupcakes with Cinnamon Buttercream

These Banana Cupcakes with Cinnamon Buttercream are super moist and packed full of flavor, including a touch of warm cinnamon.   A hefty helping of Cinnamon Buttercream totally complements these delicious cupcakes.  These cupcakes are divine!

I thought I’d surprise you today and break away from chocolate and pumpkin.  Not to say I won’t be bringing pumpkin back any time soon. It is Fall, after all.  But anyhow, I had this hankering the other day for some banana cupcakes.  Not just any banana cupcakes either.  They had to be super moist with a touch of cinnamon.  Cinnamon is a great companion to bananas.  However, I wasn’t sure how I wanted to make the frosting until I was actually making it.  I started by making my regular buttercream and I suddenly had an urge to add a touch of cinnamon to the buttercream too.  Boy oh boy…good move Cindy!  Buttercream will never be the same.  Amped up indeed!  These cupcakes alone will melt in your mouth, but pile on the Cinnamon Buttercream and WOW yourself!

Tips for making perfect moist Banana Cupcakes…

• Use very ripe spotted bananas, not black bananas…if the skins are black they have started to become fermented, and they will taste fermented.  If you bite into a ripe spotted banana, the mushy texture might make you say yuk, but the banana flavor is at its peak.  A firm banana has less flavor and it’s harder to mash.  Also, a very ripe spotted banana contains 75 to 80 percent water.  That equals moist cupcake!
• Use cake flour, not all-purpose.  Although cake flour is pre-sifted, sift it again with the other dry ingredients.  Cake flour makes a lighter and more fluffy cupcake.
• Add part white and part brown sugar.  Brown sugar is naturally moist and lends to a more soft and moist cupcake.
• Add a small amount of sour cream.  Sour cream adds moistness to cupcakes and cakes.
• Add some cinnamon.  Don’t be afraid.  Cinnamon is a great complement to bananas.  It gives it an extra boost of flavor.
• Don’t over mix the batter when incorporating the flour.  Incorporate only!

• When filling the cupcake liners with batter, make sure to fill them 3/4 full.  Not 1/2, not 2/3rds.
• Do not over bake the cupcakes.  Bake until a toothpick inserted in the center of a cupcake comes out with moist crumbs on it.  If the toothpick is clean, you’ve over baked them.

The buttercream…5 easy ingredients…

• Butter
• Vanilla
• Powdered Sugar
• Half and half
• Cinnamon

This frosting makes plenty, so don’t be afraid to pipe it on HIGH!!  Oh, and did I mention that it is SO creamy and delicious!!

I used a Wilton 8B tip to decorate the cupcakes shown in this recipe.

Go ahead.  Sink your teeth into one of these soft, moist cupcakes piled high with Cinnamon Buttercream.  YUM factor!!!

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Banana Cupcakes with Cinnamon Buttercream

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• Author: Cindy Gibbs @ My Country Table

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Description

Soft & moist banana cupcakes are topped with a creamy cinnamon buttercream.

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Ingredients

Units USM Scale 1x2x3x

For the Cupcakes

• 1 1/2 cups plus 3 tablespoons cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 cup light brown sugar, packed
• 1/4 cup white sugar
• 1/4 cup sour cream
• 1/4 cup plus 1 tablespoon vegetable or canola oil
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/2 cups mashed ripe bananas, (about 3 large bananas)

For the Cinnamon Buttercream

• 2 sticks unsalted butter, room temperature
• 1/2 teaspoon cinnamon
• Dash of salt
• 1 teaspoon pure vanilla extract
• 3 tablespoons half and half
• 4 cups powdered sugar

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Instructions

For the Cupcakes

1. Preheat oven to 350 degrees.
2. Line two cupcake tins with fourteen paper liners and set aside.
3. In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt and cinnamon and set aside.
4. Add the sugars, sour cream, oil, vanilla and egg to a large mixing bowl. Mix with an electric mixer or by hand to combine. Add the bananas and mix well. Add the dry ingredients and mix just to incorporate. Do not over mix.
5. Using a large cookie scoop, fill paper liners 3/4 full with the batter.
6. Bake for approximately 20 minutes or until a toothpick inserted into the center of cupcakes comes out with moist crumbs on it.
7. Allow cupcakes to set in pans for about five minutes, then transfer to a wire cooling rack until completely cooled.

For the Cinnamon Buttercream

1. Add the butter to a large mixing bowl. Using an electric mixer, mix the butter until light and creamy.
2. Add the cinnamon, salt, vanilla and half and half, and mix to combine.
3. Add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Mix until frosting is creamy and smooth.
4. If frosting is a little too thick, add a little bit of half and half, starting with one teaspoon. If frosting is a little too thin, add a little more powdered sugar.
5. Fill a cake decorating bag two thirds full with frosting. Pipe frosting onto cooled cupcakes.
6. Refrigerate any leftover frosting for up to one week.

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Notes

• I used a Wilton 8B tip to decorate the cupcakes in this recipe.