Recipes Desserts Fruit Desserts Banana Dessert Recipes Banana and Vanilla Cupcakes with Buttercream Frosting 4.2 (64) 51 Reviews 10 Photos Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make! Submitted by Alimay Updated on August 8, 2022 Save Rate Print Share Close Add Photo 10 10 10 10 Prep Time: 30 mins Cook Time: 20 mins Additional Time: 1 hr Total Time: 1 hr 50 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Banana Cupcakes: 1 ¾ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup butter, at room temperature ½ cup white sugar 3 eggs, room temperature 1 teaspoon vanilla extract ¼ cup milk 2 large bananas, chopped Buttercream Frosting: ⅔ cup butter, at room temperature ½ teaspoon vanilla extract 2 ¼ cups confectioners' sugar 2 tablespoons heavy cream 4 drops yellow food coloring, or as desired Directions Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting. I Made It Print 115 home cooks made it! Nutrition Facts (per serving) 396 Calories 20g Fat 51g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 396 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 62% Cholesterol 98mg 33% Sodium 327mg 14% Total Carbohydrate 51g 18% Dietary Fiber 1g 4% Total Sugars 34g Protein 4g 8% Vitamin C 2mg 2% Calcium 69mg 5% Iron 1mg 7% Potassium 134mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.