Fragrant Ripe Banana Cupcakes
Recipe for Making Sweet and Moist Banana Cupcakes
Turn those overly ripe bananas, dotted with brown spots, into delicious cupcakes bursting with sweetness and moisture! They make a perfect treat for special occasions or a delightful snack for kids.
Cupcake Ingredients- 2 Bananas (approx. 100g each, mashed or sliced)
- 160g Cake Flour
- 4g Baking Powder
- 50g Unsalted Butter (at room temperature)
- 50g Cream Cheese (at room temperature)
- 100g Sugar
- 1 Egg (approx. 47g, at room temperature)
- 60g Plain Unsweetened Yogurt (at room temperature)
Cooking Instructions
Step 1
Prepare the bananas that will form the base of your cupcake batter. First, place one banana in a bowl and mash it thoroughly with a fork until smooth and lump-free. Set the mashed banana aside, ready to be added to the batter.
Step 2
For the second banana, slice it into bite-sized pieces (about 1cm thick). These can be mixed into the batter for extra texture or used as a topping. Separating them for different uses can enhance the final presentation.
Step 3
In a separate bowl, combine the room-temperature unsalted butter and cream cheese with the sugar. Cream them together using a whisk or an electric mixer until light and fluffy, resembling a smooth cream. Ensure the sugar is dissolved and the ingredients are well combined.
Step 4
Prepare the egg, also at room temperature. Instead of adding the entire egg at once, gradually incorporate it into the butter and cream cheese mixture in several additions, mixing well after each addition. This helps to emulsify the ingredients properly, preventing the batter from separating and resulting in a smoother texture.
Step 5
Sift together the cake flour and baking powder. Add half of the sifted dry ingredients (about 80g) to the batter. Using a spatula or scraper, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can develop gluten and lead to a tough cupcake. Mix only until the flour streaks mostly disappear.
Step 6
Add the mashed banana from step 1 to the batter and gently mix it in. This will infuse the batter with the banana’s sweet aroma and flavor.
Step 7
Incorporate the unsweetened plain yogurt and mix again until well combined. The yogurt will add extra moisture, contributing to a wonderfully tender cupcake crumb.
Step 8
Add the remaining half of the dry ingredients (cake flour and baking powder) to the bowl. Now, use your spatula to fold the batter using large, sweeping motions, cutting down and lifting from the bottom. Mix until no dry streaks of flour are visible, being careful not to overwork the batter. Check the consistency of the batter.
Step 9
Line a muffin tin with cupcake liners. Fill each liner about 80% full with the batter. Once filled, artfully arrange the sliced banana pieces from step 2 on top of the batter as a garnish. You can also add nuts or other toppings if desired.
Step 10
Bake in a preheated oven at 190°C (375°F) for approximately 20 minutes. Baking times can vary depending on your oven, so it’s crucial to check for doneness. Insert a toothpick into the center of a cupcake; if it comes out clean, they are ready. Look for a golden-brown color on top.
