You are here: Home » Recipes » Banana Cupcakes with Maple Buttercream Banana Cupcakes with Maple Buttercream Kitchen Tested Yield 12 servings Why not try combining the two best parts about breakfast, bananas and maple syrup. The combination of the two makes for a downhome comforting treat! Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients Cupcakes:1 1/4 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon freshly grated nutmeg1/4 teaspoon salt6 tablespoons (3/4 stick) unsalted butter, softened3/4 cup granulated sugar2 eggs1 teaspoon vanilla extract1/2 cup mashed very ripe bananas1/4 cup plain yogurt1/3 cup finely chopped pecansMaple Buttercream:4 tablespoons unsalted butter, softened1/2 cup maple syrup2 tablespoons whipping cream1 teaspoon vanilla extract1 teaspoon maple extract1/4 teaspoon salt3 to 3 1/4 cups powdered sugar Coarse sugar (optional) Instructions Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. To prepare cupcakes, whisk together flour, baking soda, baking powder, nutmeg and salt in a medium bowl. Beat butter with a mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide evenly among the muffin cups. Bake 20 to 25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cool on a wire rack. To make buttercream, combine butter, maple syrup, cream, vanilla and maple flavoring, and salt; beat with a mixer at medium speed until well combined. Gradually beat in powdered sugar until the frosting is smooth and spreadable (frosting will thicken a bit as it stands). Spread buttercream on top of cupcakes. Sprinkle with coarse sugar, if using. Buttercream recipe by Julie Hession.