Banana Cream Cupcakes

That’s right.

My co-worker and I were throwing a little surprise bridal shower for another member of our little work family, and I made these to bring in.  They almost did not make it to work, some women were eying them pretty close on the GO Train!

These were amazing, and I will be making them again, just need to find a reason!


Banana Cream Cupcakes

For the cupcakes:
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
2 1/2 cups sugar
6 eggs
1 cup plus 2 tbsp buttermilk
1 1/3 cups mashed ripe banana

For the frosting:
3 large egg whites, at room temperature
3/4 cup sugar
Pinch of salt
1 cup unsalted butter, cut into 1 tbsp pieces, at room temperature

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low-speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the frosting, combine the egg whites and sugar in a large heat-proof bowl set over a pot of simmering water.  Heat the mixture, whisking very frequently, until the sugar is completely dissolved and reaches 160° F on an instant read thermometer.  Transfer the mixture to the clean, dry bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until the mixture holds stiff peaks.  Reduce the speed to medium low, add in the salt and begin adding the butter one piece at a time, beating well after each addition.

Frost cooled cupcakes and store in a cool location, let come to room temperature before enjoying.


Adapted from: Annie’s Eats


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