MOIST VANILLA CUPCAKES
These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.
Provided by Cupcake lover
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
- Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.1 g, Cholesterol 36.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 152.8 mg, Sugar 13.1 g
BANANA CUPCAKES
This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.
Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE AND BANANA CUPCAKES
A really good recipe for afternoon tea on a chilly wet day.
Provided by Cookie_girl
Time 55m
Yield Makes 12 regular cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 160°C(fan)/180°C/350°F/gas mark 4 and line a 12 hole muffin tin with the appropriate size cupcake cases.
- In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth. Add the eggs and vanilla and beat together. Add in the flour and baking powder and beat again until all well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.
- Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check if they are cooked insert a skewer into the centre of one of the cakes and it should come out clean.
- Remove from the oven and leave them in their tins for 10 minutes then take them out and place to cool on a wire rack.
- Once completely cool, ice with the chocolate buttercream icing and sprinkle on some chopped walnuts. Alternatively, serve with no icing for a breakfast treat.
BANANA CUPCAKES
These moist banana cupcakes will make you go bananas! Frost these yummy cupcakes with cream cheese frosting, chocolate frosting, peanut butter frosting, or caramel cream cheese frosting.
Provided by Cupcake-Princess
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
- Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
MARI'S BANANA CUPCAKES
These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!
Provided by Mari
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g
BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING
I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!
Provided by merlfish
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
- Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g
MOIST CHOCOLATE BANANA WHOLE WHEAT CUPCAKES
This recipe is a healthy choice because of the Whole Wheat Flour and it has less sugar than the average cupcake recipe. The Cocoa makes it chocolatey but doesn't mask the banana flavour. You can also add 1/2 cup of chocolate chips and/or nuts! Don't tell your kids these are healthy, whole-wheat and low in sugar...they'll NEVER know! :o)
Provided by Emmys Mum
Categories Dessert
Time 25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a blender combine the first 7 ingredients. Liquify.
- In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
- Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
- Grease muffin tins (or use paper liners).
- Fill each Muffin tin to 3/4 full.
- Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
- If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
- Eat as is, or cool before icing with your favorite icing recipe.
- Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.
Nutrition Facts : Calories 178.3, Fat 5.5, SaturatedFat 2.9, Cholesterol 41.7, Sodium 94, Carbohydrate 29.9, Fiber 2.9, Sugar 14.5, Protein 4
MOIST BANANA CUPCAKES WITH VANILLA ICING
Steps:
- Heat the oven to 350 F / 180 C / Gas 4. Line 2 (12-cup) muffin tins with paper cupcake liners.
- Cream the butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
- To the creamed mixture, add about one-third of the flour mixture, half of the mashed banana, and half of the buttermilk; beat until well blended. Repeat with another one-third of the flour mixture and the remaining banana and buttermilk; beat well. Finish with the remaining flour mixture; beat until well blended.
- Spoon the batter into the prepared muffin cups, filling each about half full.
- Bake for 18 to 20 minutes or until the cupcakes test done. A wooden toothpick should come out clean when inserted into the center of a cupcake.
- Cool completely before frosting. Make the Icing
- In a large mixing bowl combine the 6 tablespoons of melted butter, powdered/confectioners' sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla. Beat with an electric mixer, adding more milk or powdered/confectioners' sugar until you reach the desired frosting or drizzling consistency.
- Drizzle the cooled cupcakes with a thin icing or frost or pipe when using a thicker frosting.
Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Cholesterol 36 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 186 mg, Sugar 22 g, Fat 8 g, ServingSize 2 dozen (24 servings), UnsaturatedFat 0 g
CHOCOLATE, BANANA AND TEFF CUPCAKES
A deliciously reliable gluten-free cupcake recipe adapted from http://cannelle-vanille.blogspot.com/
Provided by selfmadegirl
Categories Dessert
Time 35m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the eggs, sugar, banana puree, oil and vanilla.
- In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
- Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).
CHOCOLATE BANANA CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
- Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
- Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
- Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
- To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
- Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F.
- While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
- When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
- Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
- Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
- Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy.
- Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat.
- While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
- When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes.
- Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.
MOIST BANANA CAKE
Make and share this Moist Banana Cake recipe from Food.com.
Provided by HDMac
Categories Dessert
Time P1DT5m
Yield 1 9x13 dish
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour a 9x13 inch pan.
- In a small bowl, mix mashed bananas with lemon juice, set aside.
- In a medium bowl, mix flour, baking soda and salt.
- Set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
- Spread on cooled cake.
- You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.
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