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Banana Cupcakes Recipe

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Posted On - 2012-01-20

Filed Under - Recipes

Tags - Banana Cupcakes Banana Cupcakes Recipe making Banana Cupcakes preparation of Banana Cupcakes how to make Banana Cupcakes recipe for Banana Cupcakes

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Ingredients:

For the Banana Cupcakes:
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tbsp Walnut Oil (see Tips)
2 tbsp Vegetable oil
6 frozen Bananas (or enough to make 2 cups pureed bananas) (see Tips)
1/2 teaspoon pure vanilla extract
Few walnuts for garnish (optional)
For the Honey Cinnamon Frosting (optional)
1-1/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Tips:
1. If you do not have walnut oil, simply replace it with additional Vegetable oil.
2. If using regular bananas, use additional 1/4 cup of liquid - either by way of butter or oil or any other flavorings you can think of.
3.The Frosting is not Vegan and is optional to this recipe. But you can probably use Agave or any other sweetener if Honey is not acceptable to you.

Method:
* For the Cupcakes: Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
* Thaw the Bananas. I let it sit out for around 20 minutes.
* Peel the bananas and drop them in your processor. Puree them until smooth. A quick pulse of about 4-5 times should do it.
* Make a well in center of flour mixture. In well, mix together oil, pureed bananas and vanilla.
* Gently fold the dry with the wet ingredients until combined.
* Dividing evenly, spoon batter into muffin cups.
* I used a 1/4 measuring cup to divide my mixture.
* Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
* Remove cupcakes from pan; cool completely on a wire rack.

For the Frosting:
* Take all the ingredients for the frosting in a medium bowl.
* Using an electric mixer, beat it until smooth, 4 to 5 minutes.
* Take the walnuts and dry toast them in a skillet. Chop them coarsely.
* I used a piping bag to top the cupcakes.
* But it is optional. You can simply spread them on top of the cupcakes too. Though I personally think that the frosting is optional (also there are no takers for sweet stuff in my house), my colleagues at work loved them with the frosting. It was a massive hit and they insisted that I recommend it for this cupcake :) I sprinkled it lightly with toasted walnuts.
* The cupcakes were moist and those who enjoyed it were overjoyed to know that this moist and tender crumbed cake was butterless and low in fat with a total of only 1/4 cup of oil in the (12) cupcakes. So those wishing to avoid the fat, you can skip the frosting and enjoy them as they are.
* Can you see the spongy insides? These were fluffy, light and very flavorful.