I’m going to go out on a limb and say that Elvis got me in the mood for some banana cupcake magic (his birthday was January 8th). And I have to say, I was pleasantly surprised at how awesome these were.
I went with a caramel frosting for the top, but bet that peanut butter frosting and a little chocolate sauce drizzled on top would have been divine. I’m actually getting hungry just thinking about that.
The great thing about this recipe (at least for me) is that it calls for four bananas. If you’re anything like me, you have a mutiny of frozen bananas just waiting to be put to use. And when I say mutiny, we easily have 20 bananas in there. Seriously.
Many thanks for Martha Stewart for the inspiration.
For the cupcakes:
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup 1 stick Earth Balance, melted
- 1 1/2 cups mashed bananas about 4 ripe bananas
- 2 large eggs
For the frosting:
- 1/2 tsp caramel extract
- 5 tbs Earth Balance or vegan buttery spread
- 3 tbs Spectrum shortening
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract or any other flavor of choice
- splash milk soy, rice, almond
Preheat oven to 350°F.
Line a standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and caramel. Stir to incorporate flour mixture (do not overmix).
Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
Remove cupcakes from pan; cool completely on a wire rack.
For the frosting:
Combine Earth Balance and Spectrum in a large bowl and mix together with hand mixer on medium speed.
Reduce speed to low and add powdered sugar, 1/2 cup at a time.
Add caramel extract.
Add splash of milk to achieve desired texture (smooth and light).