Banana Cupcakes with Brown Sugar Icing
I’m always looking for a good banana recipe to use up ripe bananas and this recipe today definitely hits the mark. These Banana Cupcakes with Brown Sugar Icing are a super delicious way to use up old bananas and they’re hardy enough to be eaten as a breakfast on-the-run or as a sweet dessert for a summer meal.
My husband is the big banana fan in our house–he loves all things banana. And my boys have followed suit. After I made these, Ryder, my oldest, said, “Mom, these are my favorite cupcakes you have ever made.” And my other two boys agreed with him. So if you’re a banana fan like the guys in my house I’d say this is a must-try recipe.
I found this recipe for banana cupcakes on Pinterest and adapted it. My recipe has Golden Barrel coconut oil in it instead of vegetable oil. As a matter of fact, I substitute coconut oil for vegetable/canola oil in all my recipes. Coconut oil is a much healthier option as it’s high in lauric acid which is a great enhancer for the body’s immune system. To read more on the benefits of refined coconut oil, read here.
These muffins are deliciously moist and substantial. I kept them simple but feel free add nuts to the batter if you’d like. The pairing of the cupcake with the light whipped icing is amazing. My favorite way to eat them is when they’ve been chilled in the fridge a while. But maybe you’d like them at room temperature with the soft whipped icing. It was a toss-up in our house–some liked them cold while others liked them at room temperature. You can’t go wrong either way. 😉
This brown sugar icing is made by cooking milk and flour until it thickens then after it’s cooled, creaming that in with the butter and brown sugar. You’re sure to love this icing–it’s seriously amazing! It’s light like whipped cream and has delicious flavor thanks to the Golden Barrel brown sugar in it. Yum.
The recipe only makes a dozen so next time I make them I’m definitely going to double (maybe triple) the recipe. These cupcakes were gone way too quickly! As a matter of fact, some neighbor boys were over the other day and Ryder asked if he could give them some cupcakes and I said, “NO!” Ha…that never happens. I’m usually the one baking and giving away my treats, but these cupcakes were too amazing to share, since we only had a dozen of them. So next time I’ll make more so we can share. 🙂
| Servings | Prep Time |
| 12 cupcakes | 10 minutes |
| Cook Time |
| 17 minutes |
|
|
| A dense cupcake with whipped icing--this Banana Cupcake with Brown Sugar Icing has amazing flavor that you're sure to love!
|
- 1 1/2 cups all-purpose flour
- 3/4 cup Golden Barrel organic cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups mashed very ripe bananas (3 medium)
- 1/4 cup Golden Barrel Coconut Oil melted
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 Tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1/2 cup Golden Barrel Light Brown Sugar packed
- Preheat oven to 350 degrees. Line muffin tin with wrappers, set aside. In a large bowl, add the flour, sugar, baking powder, baking soda and salt. Whisk to combine. Set aside.
- In a medium sized bowl, mix together the remaining ingredients--mashed bananas, coconut oil, vanilla, and egg, stirring to combine. Add the wet mixture to the dry and stir until just combined. Don't overmix. Divide the batter among the 12 cupcakes wrappers, about ⅔ of the way full (I used a large cookie scoop). Bake for 17-19 minutes, until a toothpick inserted comes out mostly clean. Cool on rack for 5 minutes, then remove from pan and place directly on rack to cool completely.
- In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick, about 10 minutes. Remove from heat, stir in the vanilla and let cool to room temperature.
- In a bowl attached to a stand mixer (or hand mixer), cream together the butter and brown sugar until light and fluffy. It should not look grainy. Add in the cooled milk mixture and beat on high speed until it's a whipped cream consistency, several minutes. Spread icing on cooled cupcakes. Store in airtight container in the refrigerator.
Related Posts:
This recipe is amazing although you forgot milk as an ingredient
No milk in this recipe however I highly recommend a tall glass of it to wash down these yummy cupcakes! 😊