Banana Bread Cupcakes

Banana Bread Cupcakes

Serves: 18 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Banana Bread Cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 1/2 cups mashed bananas (about 4 medium or 3 large ripe bananas)
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temperature
  • ¼ cup Barnana Pink Salt Organic Plantain Nuggets, crushed
Cinnamon Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Barnana Pink Salt Organic Plantain Nuggets, for topping

Instructions

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  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.
  2. Whisk the flour, baking soda, cinnamon, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Stir in the crushed Barnana Pink Salt Organic Plantain Nuggets.
  4. Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the powdered sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of powdered sugar.
  6. Frost the cupcakes and top with more Barnana Pink Salt Organic Plantain Nuggets.