"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!" — Alimay
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1 3/4 cups
butter, at room temperature
eggs, room temperature
butter, at room temperature
2 1/4 cups
yellow food coloring, or as desired
Given reviews that are all over the map – changes made, widely varying opinions on the outcome – I decided to just read and follow the recipe as directed. This is my take on the results of this recipe, prepared exactly as it instructs. If the directions are followed and the bananas are chopped, a whole different consistency of not only the batter, but also the cake, is achieved. It is CAKE, not at all like a dense, heavy banana bread texture. It is much lighter than that, with a soft and tender crumb – in color and texture it’s similar to a yellow cake, even tho’ the batter is quite thick. What’s cool about chopping the bananas and folding them in is that you get these delightful pockets of creamy banana in every mouthful. I wouldn’t hesitate to make this cake again – on its own, with the chopped banana, or with any variety of fruits as well. It is only slightly sweet, but with the frosting it’s just right. The frosting is ALMOST perfect. It’s creamy, fluffy and velvety smooth, with no air pockets despite being beaten at a high speed. And the use of heavy cream rather than milk, water, or any other liquid aids in achieving all those characteristics. But…the amount of butter is just a little much. While some butter cream frostings are too sweet, this one is noticeable butter overkill, and I say that even loving a butter cream frosting with lots of it. Reduce the butter to 1/2 cup and this would indeed be perfect.
Sorry, but I have to give a low review. It was not good at all. It did not have much flavor at all and the texture was not agreeable. It was not sweet and did not taste like any cake I've eaten. I had high hopes, as I love anything with bananas in it....
I love this recipe it was fast,easy, and simply delicious! I was remeber that we were going to a party and we had to bring a dessert, I needed something simple, easy, and something everyone would love. This was perfect. Easy to clean and they were a hit!
These are easy and delicious! My bananas were older so I mashed them instead of cutting them up. I also baked a Nilla Wafer in the center of each cupcake but the flavor of the cake still shines through. Mine baked in 15 minutes and came out perfect.
i didnt make the cupcakes but i did use the recipe for the buttercream and it was really good it was perfect with cake decorating !!!!! love this!!!!:)
I loved this recipe! Nice and simple. I did however change a few things in the cupcake part. Instead of 2 large bananas I used 3 large bananas. I chopped them up added 1/4 cup of water and put them in the microwave for 3 minutes on high then I pureed them. I also used 1.5 teaspoons of vanilla, instead of the 1 teaspoon this recipe calls for. I didn't have heavy whipping cream so I frosted them with peanut butter frosting! Absolutely delish!
Very good buttercream next time I will try to put a little less confectioner's sugar...
I tried making these today I was really excited. I did put an extra banana in to increase the babana flavour. I am not completely dissapointed in them, howver they are differnt from what i expected. You definitely need to add MORE flour if your adding another banana. I think i am missing something because they taste like banana muffins not cupcakes
* Percent Daily Values are based on a 2,000 calorie diet.
Banana and Vanilla Cupcakes with Buttercream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 184
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