I’ve had these in my head for a while. Roasting banana and then putting them in cupcakes just seemed like the right thing to do. I kept trying to save bananas but they would disappear before I could get them in the oven. Finally I bought an obscene amount of banana and got them in the oven. Success never tasted so sweet, so cute, or sprinkley.
I tried to be fancy with the frosting. I used a ruffle tip. I think they turned out pretty cute. I made them mini so I could totally eat more. I mean when they are mini have like 10 equals 1 regular size cupcake right?
Oh and then I added sprinkles. Because everything is cuter with sprinkles.
Roasting the banana before adding it into the batter seems to give them a little deeper banana flavor. These are banana cake cupcakes not muffins, or bread but cake fluffy, sweet cake. The frosting just really tasted like vanilla buttercream but it didn’t get hard. Even after 1 1/2 cups of marshmallow fluff it still didn’t really taste marshmallow-y. I would either just make vanilla buttercream or marshmallow frosting.
Roasted Banana Cupcakes – 32 mini cupcakes
3/4 c roasted banana (about 2 medium bananas) – room temp *see below
2/3 c packed brown sugar
1 egg room temp
1/2 c butter – room temp
1 1/4 c all purpose flour
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 c buttermilk – room temp
Marshmallow Fluff Frosting – makes enough for 12 minis plus a cup left over.
1/2 c butter – room temp
1 1/2 c marshmallow fluff
1 tbs vanilla
3 c confectioners sugar (more if you need to thicken your frosting)
1-2 tbs milk to thin
*How To Roast Banana
Preheat oven to 350 F. Put bananas on a parchment lined cookie sheet and bake for 15-20 minutes until the peels are black, they smell really good and the juices are seeping out.
Roasted Banana Cupcakes
Preheat oven to 350 F. Line mini muffin pans with cupcake liners. Set aside.
In a medium bowl whisk together your flour, baking powder, baking soda, salt and cinnamon.
In the bowl of a standing mixer cream together butter, brown sugar and vanilla for 2-3 minutes until light and well mixed, scraping down the bowl a couple times. Scrape down the bowl then add your egg and banana. Mix until combined.
Add 1/3 dry, 1/2 the buttermilk, 1/3 dry, the rest of the buttermilk and then the rest of the dry. So basically, 3 dry, 2 wet. Mix until well combined. Fill your muffin cups 3/4 full.
Bake for 10-12 minutes until a toothpick inserted comes out clean.
Marshmallow Fluff Frosting
Beat butter until light and fluffy about 2-3 minutes. Add in marshmallow fluff and mix again until combined. Add in sugar and vanilla. Beat until combined. Add in milk to thin to a pipeable consistency.
To make the ruffles – I used a Wilton tip #102. ( rectangle opening – larger on one side, smaller on the other) I started at one end holding the larger side of the tip towards the cupcake and holding the icing bag on an angle zig zagged back and forth, repeating until the cupcake was covered. Then I added some sprinkles, because everything is prettier with sprinkles.
For a much better tutorial on ruffles click over here.
Cupcakes – adapted from Canadian Living
Marshmallow Buttercream Frosting – from How Sweet Eats