Banana Cupcakes with Brown Sugar Frosting

Author: Sarah Bates | The Chef Next Door
Makes 12 cupcakes


1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1 stick unsalted butter, at room temperature

3/4 cup light brown sugar, packed

2 eggs

1 tsp pure vanilla extract

3 ripe bananas, mashed 

For the frosting:

1 stick unsalted butter

1 cup light brown sugar, packed

1/4 cup milk

2 cups sifted powdered sugar

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners and set aside. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and bananas and mix to combine. Slowly add the dry ingredients to the mixer, a little at a time, being careful not to overmix. 

Spoon the batter into the prepared muffin cups and bake for about 30 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. Remove the cupcakes from the pan and allow to cool completely on a wire rack before frosting.

While the cupcakes are cooling, make the frosting.  In a small saucepan, heat the butter and brown sugar over medium heat. Bring to a soft boil, then lower the heat and continue to cook for 2-3 minutes, stirring constantly. Add the milk and return to a boil, stirring constantly. Remove the pan from the heat and allow it to cool for about 15 minutes. Slowly add the powdered sugar and whisk well until smooth. Let it set up for just a few minutes, then frost the cooled cupcakes.

Bon Appetit!