Banana Surprise Cupcakes with Strawberry Frosting

November 20, 2012

Follow the Love!
Follow by Email
Facebook
Facebook
Pinterest
INSTAGRAM

 

 

I love old, mushy, ready to be thrown out bananas.  To me they are the birth of an exciting new recipe.  I spent yesterday morning on the internet scanning over my favorite foodie blogs for the perfect banana cupcake.  Grace over at A Southern Grace is an amazing baker.  I took her banana cupcakes, which I tweaked a tiny bit, her Strawberry Frosting (Great idea, if I don’t say so myself), and then inserted a mini Reeses surprise in the middle.  My kids told me it rivals Molly’s cupcakes.  Molly’s is a gold mine of a place in Chicago.  If you are ever in our great city make a trip there for sure!!!

Banana Surprise Cupcakes with Strawberry Frosting
 
Ingredients
  • CUPCAKE INGREDIENTS
  • 3 cups whole wheat pastry flour
  • 1-1/2 teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 ounces unsalted butter, softened
  • 1-1/2 cups brown sugar, tightly packed
  • 3 large eggs
  • 4 very ripe large bananas, mashed (about 2 cups)
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • FROSTING INGREDIENTS
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ cup strawberry jam
  • 24-28 mini Reeses
Instructions
  1. TO MAKE THE CUPCAKES
  2. Preheat oven to 350
  3. Line standard muffin tins with liners.
  4. Whisk flour, baking soda, baking powder, salt, and cinnamon in large bowl.
  5. In another bowl, whisk together bananas, buttermilk, and vanilla.
  6. Cream the butter and sugar with a mixer until light and fluffy.
  7. Add eggs, 1 at a time, beating after each addition.
  8. Add dry ingredients to butter mixture in 3 additions, alternating with banana mixture.
  9. Make sure to scrape the sides of the bowl.
  10. Divide half the batter among muffin cups, filling halfway.
  11. Press mini Reeses in middle of batter.
  12. Divide remaining batter over reeses, making sure to cover completely.
  13. Bake until testers inserted into centers come out clean, about 20 minutes
  14. Cool completely and begin making frosting,
  15. TO MAKE THE FROSTING
  16. Beat butter on medium-high speed until pale and creamy, about 2 minutes.
  17. Reduce speed to medium.
  18. Add powdered sugar, ½ cup at a time, beating well after each addition.
  19. Scrape down sides of bowl as needed; after every two additions.
  20. Raise speed to high and beat 10 seconds to aerate frosting, then turn back down.
  21. This process should take about 5 minutes.
  22. Frosting should be very pale and fluffy!
  23. Add vanilla and jam, and beat until frosting is smooth.
  24. Apply frosting generously to cupcakes.
  25. ENJOY!!!

 

Follow the Love!
Follow by Email
Facebook
Facebook
Pinterest
INSTAGRAM
Share the love!