Banana Vanilla Cupcakes with Dreamy Buttercream Frosting

These banana vanilla cupcakes are a delightful twist on the classic cupcake, combining the comforting flavor of ripe bananas with the delicate sweetness of vanilla. Topped with a luscious buttercream frosting, they are perfect for any occasion, from birthday parties to afternoon tea. This recipe provides detailed instructions for baking moist and flavorful cupcakes, as well as creating a light and airy buttercream that complements the banana-vanilla flavor perfectly. Get ready to impress your friends and family with these delectable treats!

Why You’ll Love These Cupcakes

* **Moist and Flavorful:** The addition of mashed bananas ensures that the cupcakes are incredibly moist and stay fresh for days.
* **Perfectly Balanced Flavors:** The combination of banana and vanilla creates a harmonious and delicious taste.
* **Easy to Make:** This recipe is straightforward and easy to follow, making it suitable for bakers of all skill levels.
* **Customizable:** You can easily adapt the recipe to include chocolate chips, nuts, or other additions to suit your preferences.
* **Crowd-Pleasing:** These cupcakes are always a hit at parties and gatherings.

## Ingredients

### For the Cupcakes:

* 1 ½ cups (192g) all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ½ cup (1 stick or 113g) unsalted butter, softened
* ¾ cup (150g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (about 2 medium) mashed ripe bananas
* ½ cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice or vinegar added)

### For the Buttercream Frosting:

* 1 cup (2 sticks or 226g) unsalted butter, softened
* 3-4 cups (360-480g) powdered sugar, sifted
* ¼ cup (60ml) milk or heavy cream
* 1 teaspoon vanilla extract
* Pinch of salt

## Equipment

* 12-cup cupcake pan
* Cupcake liners
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Ice cream scoop (optional, for even filling)
* Piping bag and tip (optional, for decorating)

## Instructions

### Step 1: Preheat and Prepare

* Preheat your oven to 350°F (175°C). Place cupcake liners in a 12-cup cupcake pan.

### Step 2: Combine Dry Ingredients

* In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

### Step 3: Cream Butter and Sugar

* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

### Step 4: Add Eggs and Vanilla

* Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

### Step 5: Incorporate Mashed Bananas

* Add the mashed bananas to the butter mixture and mix until well combined.

### Step 6: Alternate Adding Dry and Wet Ingredients

* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can result in tough cupcakes.

* Add ⅓ of the dry ingredients to the wet ingredients and mix until just combined.
* Add ½ of the buttermilk and mix until just combined.
* Add another ⅓ of the dry ingredients and mix until just combined.
* Add the remaining buttermilk and mix until just combined.
* Add the remaining dry ingredients and mix until just combined.

### Step 7: Fill Cupcake Liners

* Use an ice cream scoop or spoon to fill each cupcake liner about ⅔ full. This will ensure that the cupcakes rise evenly without overflowing.

### Step 8: Bake the Cupcakes

* Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden brown on top.

### Step 9: Cool the Cupcakes

* Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely before frosting. Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.

### Step 10: Prepare the Buttercream Frosting

* In a large mixing bowl, beat the softened butter until light and fluffy. This should take about 3-5 minutes.

### Step 11: Add Powdered Sugar

* Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.

### Step 12: Add Vanilla and Salt

* Stir in the vanilla extract and a pinch of salt. Beat for another minute until the frosting is smooth and creamy.

### Step 13: Frost the Cupcakes

* Once the cupcakes are completely cool, frost them with the buttercream frosting. You can use a knife, spatula, or piping bag with a decorative tip. If using a piping bag, fill the bag with frosting and pipe swirls onto each cupcake.

### Step 14: Decorate (Optional)

* Decorate the cupcakes with sprinkles, sliced bananas, or any other toppings you like.

## Tips for Success

* **Use Ripe Bananas:** The riper the bananas, the more flavor they will impart to the cupcakes. Overripe bananas with brown spots are ideal.
* **Don’t Overmix:** Overmixing the batter can result in tough cupcakes. Mix until just combined.
* **Measure Accurately:** Accurate measurements are crucial for successful baking. Use measuring cups and spoons specifically designed for baking.
* **Softened Butter:** Ensure that the butter is softened but not melted for both the cupcakes and the frosting. This will help create a light and fluffy texture.
* **Sift Powdered Sugar:** Sifting the powdered sugar will help prevent lumps in the buttercream frosting.
* **Cool Completely:** Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
* **Adjust Sweetness:** If you prefer a less sweet frosting, reduce the amount of powdered sugar.
* **Add-ins:** Consider adding chopped walnuts, pecans, or chocolate chips to the cupcake batter for extra flavor and texture.
* **Buttermilk Substitute:** If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup of milk. Let it sit for 5 minutes before using.

## Variations

* **Chocolate Chip Banana Cupcakes:** Add ½ cup of chocolate chips to the cupcake batter.
* **Nutty Banana Cupcakes:** Add ½ cup of chopped walnuts or pecans to the cupcake batter.
* **Cinnamon Spice Banana Cupcakes:** Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients.
* **Cream Cheese Frosting:** Substitute the buttercream frosting with cream cheese frosting for a tangy twist.

* 8 ounces cream cheese, softened
* ½ cup (1 stick) unsalted butter, softened
* 3-4 cups powdered sugar, sifted
* 1 teaspoon vanilla extract

*Beat cream cheese and butter until smooth. Gradually add powdered sugar until desired consistency is reached. Stir in vanilla.
* **Peanut Butter Buttercream:** Add ¼ cup of peanut butter to the buttercream recipe for a peanut butter twist.

## Serving Suggestions

* Serve these cupcakes at room temperature for the best flavor and texture.
* Pair them with a glass of cold milk, coffee, or tea.
* They are perfect for birthday parties, picnics, bake sales, or as a special treat for your loved ones.
* Garnish with fresh banana slices or a sprinkle of cinnamon for an extra touch.

## Storage Instructions

* Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
* For longer storage, store them in the refrigerator for up to 5 days. Let them come to room temperature before serving.
* You can also freeze the cupcakes, unfrosted, for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before frosting.

## Nutritional Information (Approximate)

* Calories: 250-300 per cupcake (depending on frosting and toppings)
* Fat: 12-15g
* Carbohydrates: 30-35g
* Protein: 2-3g

## Frequently Asked Questions (FAQ)

* **Can I use self-rising flour?**
* No, this recipe is designed for all-purpose flour. Using self-rising flour will affect the texture of the cupcakes.
* **Can I make these cupcakes gluten-free?**
* Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the label to ensure it contains xanthan gum or add it separately according to the package instructions.
* **Can I reduce the sugar content?**
* Yes, you can reduce the sugar content slightly, but keep in mind that sugar contributes to the moisture and texture of the cupcakes. Reduce it by no more than ¼ cup.
* **Can I use brown sugar instead of granulated sugar?**
* Yes, you can substitute brown sugar for granulated sugar. This will give the cupcakes a slightly more caramel-like flavor and a chewier texture.
* **My buttercream is too runny. What can I do?**
* Add more powdered sugar, one tablespoon at a time, until the frosting reaches your desired consistency.
* **My buttercream is too thick. What can I do?**
* Add more milk or heavy cream, one teaspoon at a time, until the frosting reaches your desired consistency.
* **Can I make these cupcakes ahead of time?**
* Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost them just before serving.
* **Can I freeze the frosted cupcakes?**
* Yes, you can freeze the frosted cupcakes, but the frosting may not look as perfect after thawing. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.

These banana vanilla cupcakes are sure to become a family favorite. With their moist texture, balanced flavors, and easy-to-follow instructions, they are the perfect treat for any occasion. Enjoy baking and sharing these delicious cupcakes!