Banana Cupcakes with Whipped Vanilla Buttercream

Before making cupcakes, I had never eaten a store-bought one. Weird, I know. I’m like that. I tried my first doughnut at fifteen, but beef marrow, I tasted at five. Anyway, I come from a family who eats mostly home-baked, home-cooked food—which appears to have become the new trend nowadays. Between documentaries about processed foods and new articles about diseases that come from consuming those foods, I thank my parents for the good habits they gave me.

Now a mother, I will try to give my children the best food education I can without making them complete social pariahs. And since I LOVE baking and cooking, that comes easily to me.




Recently, there was a wave of baby-showers around me filled with cupcakes. I came to one very major conclusion after sampling all those sweet treats: most cupcakes are way too dense and way too sweet. I came home and made these, sweetened with banana, moist and yet fluffy, with a frosting as light as air.

Cupcakes are so easy to make! Really. Bake them before you buy them! At least, try.




Makes 24 mini cupcakes or 12 cupcakes


Banana Cupcake Batter

1 and 2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup (125 g) unsalted butter, melted

2 egg whites

1/4 cup sour cream

3/4 cup 2% milk

1 tsp vanilla extract

1 ripe banana, peeled and chopped

  1. Preheat the oven to 350 F or 180 C. Line a cupcake pan with wrappers.
  2. Mix all dry ingredients in a big bowl.
  3. In the bowl of a standmixer, whip melted butter with the sugar until light and creamy. Add the egg whites and the sour cream.
  4. Pour in the milk and vanilla.
  5. Whisk in the dry ingrdients.
  6. Add the banana and beat until batter is smooth.
  7. Bake for approximately 18 minutes for large cupcakes or 9-10 minutes for mini ones.
  8. Let cool before frosting.




Whipped Vanilla Frosting

1/2 cup unsalted butter, softened to room temperature

2 cups powdered sugar

2 tbsp heavy whipping cream

1 tsp vanilla extract

¼ tsp salt

1-2 drops of food coloring (optional)

  1. In the bowl of a standmixer, whip the butter with the sugar on high med-high speed for 3 minutes or until the frosting has whitened and sort of doubled in volume.
  2. Add the cream, vanilla and salt and beat for another minute.
  3. At this point, add the food coloring if you want.
  4. Place in a piping bag and decorate cooled cupcakes.




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