Best Banana Cupcakes + Chocolate Sour Cream Frosting


 Prep Time : 15 + 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! I was in a cupcake mood. It’s been getting greyer and greyer lately. Autumn is definitely here. Cake fixes everything. I am also now at my parent’s place and wanted to leave something nice at home for my snug-bug. Now I wish I had the cupcakes with me. With their fluffy banana sweetness and soft silky frosting. These are comforting stuff-in-your-face cupcakes with indulgent frosting that will stick to your fingers and the tip of your nose. No sculpted artifice here today. Just a finger-licking treat! Sour cream frosting is perfect here because it’s not too sweet tanginess balances with the banana.

Heat the oven to 180C (350F). Line a regular muffin/cupcake pan with paper liners.

I tend to use frozen bananas since I have a disturbing graveyard of them in the freezer that accumulates over time, but otherwise use a really ripe one. I like to smush the banana enough to measure half  a cup then pop it in a cup with the lemon juice, milk and vanilla.

Then zap it with a stick blender. It gets the banana super smooth and brings all the wet ingredients together so they are easier to mix in later.

Cream the butter and sugar until light and fluffy. Add the egg and beat until thick, fluffy and combined. This can take a while so be patient.

Sift the flour, baking powder and baking soda together. Add half to the creamed mixture and fold until about half mixed. Add the banana mixture and fold some more. Finally add the last of the dry ingredients and fold until well combined.

Divide the mixture evenly between the 12 muffin cups. It is just the right amount.

Bake for 15 to 17 minutes until the cakes spring back when lightly pressed in the centre and have started to colour on top.

Transfer the cakes to a wire rack to cool. To make the frosting pop everything in a bowl and beat until smooth and fluffy. Go slow at first until the icing sugar has dampened down.

When the cakes are cooled top them with the chocolate frosting. This is a deliberately soft gooey frosting. It won’t hold a nice piped shape. It’s made the feel indulgent and get on your fingers when you eat.

Top with sprinkles – I made these ones as part of a mix and picked them out since they go so well.

Get stuck in! If you must then leave them with a loved one. Not sure if I recommend it. I’m having separation anxiety…

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Banana Cupcakes + Chocolate Sour Cream Frosting


Prep Time : 15 + 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 cupcakes

Fluffy banana cupcakes topped with velvety chocolate frosting.

Ingredients:

For the cakes:

  • 1/2 cup banana puree
  • 2 teaspoons lemon juice
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons (55 grams) butter
  • 1/2 cup less 1 tablespoon (85 grams) sugar
  • 1 large egg
  • 1 cup (140 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

For the frosting:

  • 1 and 1/4 cups (250 grams) icing sugar
  • 4 tablespoons (55 grams) soft butter
  • 5 tablespoons sour cream
  • 1/4 cup (25 grams) dutch processed cocoa
  • 1 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • 12 cup regular cupcake pan lined with paper liners

Directions:

Heat the oven to 180C (350F). Line a regular muffin/cupcake pan with paper liners.

I tend to use frozen bananas since I have a disturbing graveyard of them in the freezer that accumulates over time, but otherwise use a really ripe one. I like to smush the banana enough to measure half  a cup then pop it in a cup with the lemon juice, milk and vanilla.

Then zap it with a stick blender. It gets the banana super smooth and brings all the wet ingredients together so they are easier to mix in later.

Cream the butter and sugar until light and fluffy. Add the egg and beat until thick, fluffy and combined. This can take a while so be patient.

Sift the flour, baking powder and baking soda together. Add half to the creamed mixture and fold until about half mixed. Add the banana mixture and fold some more. Finally add the last of the dry ingredients and fold until well combined.

Divide the mixture evenly between the 12 muffin cups. It is just the right amount.

Bake for 15 to 17 minutes until the cakes spring back when lightly pressed in the centre and have started to colour on top.

Transfer the cakes to a wire rack to cool. To make the frosting pop everything in a bowl and beat until smooth and fluffy. Go slow at first until the icing sugar has dampened down.

When the cakes are cooled top them with the chocolate frosting. This is a deliberately soft gooey frosting. It won’t hold a nice piped shape. It’s made the feel indulgent and get on your fingers when you eat.

Top with sprinkles – I made these ones as part of a mix and picked them out since they go so well.

 – These cupcakes will keep well in an airtight container at room temperature for 3 days – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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5 thoughts on “Best Banana Cupcakes + Chocolate Sour Cream Frosting

    • Haha – It’s because there are always a couple at the end of the bunch that get too brown to just eat and because I don’t want to waste them I go “I’ll pop them in the freezer and bake something later” and now there are quite a few… I found that thawed bananas mash up much better because they break down a bit when you freeze them which is a bonus 😀

      Liked by 1 person

      • That’s actually a really good idea! Why didn’t I think of that? 🙂 I always end up having to make banana-based bakes whether I want them or not, or I end up throwing them away and feel sad.

        Like

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