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Banana Cupcakes with Maple Buttercream

Banana Cupcakes with Maple Buttercream

The combination of bananas and maple syrup makes for an ultra-comforting treat.

Serves: 12 Save

Ingredients (20)

Cupcakes

  • 1¼ cup All Purpose Flour
  • ½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Freshly Grated Nutmeg
  • ¼ tsp Salt
  • ¾ Unsalted Butter Stick
  • ¾ cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • ½ cup Mashed Banana
  • ¼ cup Plain Yogurt
  • ⅓ cup Chopped Pecans

Maple Buttercream

  • 4 T Unsalted Butter
  • ½ cup Maple Syrup
  • 2 T Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Maple Extract
  • ¼ tsp Salt
  • 3¼ cup Powdered Sugar
  • 1 T Coarse Sugar (optional)
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Directions

  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. To prepare cupcakes, whisk together flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
  3. 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.
  4. 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.
  5. 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).
  6. Spread buttercream on top of cupcakes. Sprinkle with coarse sugar, if using.