the off season: banana cupcakes


There’s no shortage of ripe bananas frozen in our freezer.  Mike buys a bundle, assumes I’m eating half, and before we know it that bright yellow is now a speckled shade of brown.  Off to the freezer they go!

The last few times I thawed a bunch, they ended up as cupcakes.  I’ve now used the same recipe twice and have decided that it’s worth sharing.  You may recognize these cupcakes from my previous b-day post; pink, fluffy, + paired perfectly with macarons.  They are easy to make and with the right pipping tip, you can easily add a nice floral touch to your frosting.

I stumbled upon this recipe on

[yields 12-15 cupcakes]
1c sugar
1/2c unsalted butter [softened]
2 eggs
1/2tsp vanilla extract
1/2c sour cream
2 ripe bananas [cut into small pieces]
1/2c flour
1tsp baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

pre heat oven to 350º | line muffin tin w/ paper liners
in a mixer cream butter + egg until fluffy | add eggs 1 @ a time | combine w / vanilla
mix in sour cream + bananas [ensure everything is mixed in well]
in large bowl sift flour +baking soda + cinnamon + nutmeg + salt
add dry ingredients to wet | mix until smooth
fill muffin cup about 3/4’s full
bake for 18-20mins [until a toothpick, when inserted in the centre of the cupcake, comes out clean]
cool completely on a rack | start making your frosting

…peanut butter + cream cheese frosting …
10 oz cream cheese [room temp]
1/2c unsalted butter [room temp]
5c powdered sugar [I usually stop at 3 or 4 cups]
2/3c creamy peanut butter

in a mixer combine cream cheese + butter until fluffy
add powdered sugar [1 cup at a time]
add peanut butter | mix to combine
pipe frosting onto cooled cupcakes


To get this cupcake design all you need is a large star pipping tip [1M]…well that’s what I used because that’s all I had on hand.  To be more specific, decorating sites suggest using a 2D tip, but I think you can achieve the same effect with any tip so long as it’s large and jagged.

fill a pipping bag with frosting
hold the bag perpendicular to the cupcake surface
w/ even pressure starting @ the centre of cupcake squeeze the frosting in a clockwise or counter clockwise spiral direction making sure to overlap the circles as the you move outwards [so that there’s no cupcake showing]
continue until the surface is covered and you reach the edge of the cupcake surface
ta-da…and now you have a rose cupcake!

hope you devour this recipe as much as much as I did!



2 responses to “the off season: banana cupcakes

  1. Shut the door! I WANT, scratch that, NEED these like now. Why do you always have to tempt me with all these treats? Bake these for me? Actually, I’ll try them, but guarantee they ain’t looking like that (that icing looks hard).

    Lauren xo
    Sophisticated In Style

    • Lauren,

      If i’m tempting you that means my pictures are working! Yes!!! I strive to get the most tempting angles of my food. 🙂

      I promise you it’s the easiest icing piping ever. We’ll set up a bake date and you’ll kick yourself over how easy it is. The tip does all the work for you.


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