Banana Cupcakes: Recipe + 16 Step-by-Step Photos

Want to make banana cupcakes at home to delight your family and friends? It's easy! Today I'll share an easy-to-make recipe for delicious American-style cupcakes made with a banana batter and caramel buttercream frosting. The batter is fluffy, elastic, moist, and rich, and the frosting has a delicate texture and a sweet aroma. These cupcakes look absolutely delicious. And they require only a few ingredients, easily accessible to any home cook. They bake in just 20 minutes in the oven and will disappear just as quickly.

Nutritional value per serving

175 kcal

Proteins: 6 g
Fats: 5 g
Carbohydrates: 51 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 12

Recipe with step-by-step photos

Banana cupcakes

Ingredients

Servings

For the test

Egg C1

2 pcs
Banana

60 G
Flour

210 G
Sugar

180 G
Butter

115 G
Milk

60 G
Baking powder

1 tsp
Vanilla

1 pinch

For the cream

Cottage cheese

600 G
Cream 33%

200 ml
Caramel

120 G
Powdered sugar

60 G

For caramel

Sugar

225 G
Water

50 ml
Glucose

40 G
Butter

100 G

Preparation

Step 1

Slice the bananas and place them in a blender. For a richer flavor and a moister batter, choose ripe or overripe bananas. Blend the fruit until smooth.

Step 2

Beat soft butter until smooth, adding sugar or powdered sugar as you go.

Step 3

When the sugar is completely dissolved in the butter, beat in the chicken eggs and beat the mixture with a mixer at maximum speed for about 5 minutes.

Step 4

Add banana puree into the dough, stirring continuously.

Step 5

In a separate bowl, combine the remaining dry ingredients for the dough. Sift them into the wet ingredients, gradually, until evenly distributed. Pour in the warm milk as you go.

Step 6

Knead the dough until you get a soft and airy texture, reminiscent of thick sour cream.

Step 7

Transfer the banana dough into baking pans.

Step 8

Place the cupcakes in a preheated oven at 175°C (350°F) for 20–25 minutes. Check for doneness with a wooden skewer.

Step 9

While the cupcakes are baking, prepare the caramel. Combine the sugar, fructose, and water in a saucepan.

Step 10

Place the mixture over medium heat and cook until the sugar is completely dissolved, stirring constantly.

Step 11

When the caramel turns golden brown, add soft butter.

Step 12

Stir the caramel thoroughly until completely smooth. Set the caramel aside to cool. To speed up the process, place the saucepan over an ice bath.

Step 13

Combine all ingredients for the cream.

Step 14

Beat them with a mixer at medium speed until they reach a thick, homogeneous consistency.

Step 15

Fill a pastry bag with buttercream and caramel frosting. Pipe frosting on top of the cooled cupcakes, creating a rose-like pattern.

Step 16

Decorate the cream with the remaining caramel and nuts. Done. Enjoy!

What can I use instead of butter in caramel?

Butter gives caramel a beautiful glossy finish and a delightful creamy aroma. But if you didn't have time to buy extra butter or you used too much butter in your baking, don't worry. There are excellent alternatives to butter in caramel that won't ruin the sweetness, but rather enhance it. The most popular ones are:

heavy cream;
warm milk;
a mixture of milk and flour.

Tips for making perfect cupcakes

Cupcakes are miniature cakes with a creamy topping, originally created by Americans for festive dessert tables. They look very bright and presentable, and their small size allows for the creation of a large number of cupcakes, enough for all guests. Cupcakes are quite simple to make, but there are some secrets to mastering the process to ensure your homemade baked goods turn out just like those in the best bakeries.

All liquid ingredients should be at room temperature to ensure a smooth dough.
The flour should be added in several stages to prevent it from forming lumps in the dough.
Paper cupcake liners are the best choice for cupcakes. They prevent the batter from sticking to the pan. Plus, they're easy to serve after baking.
It is best to fill the filling into ready-made cupcakes so that it does not spread, burn, or separate during baking.

Want to learn how to make delicious cupcakes, muffins, cupcakes, and other homemade baked goods? Check out other recipes on our website.

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