Recipes

Banana Buster Brown Cupcakes

 

To me, cupcakes are all about FLAVOR !  Give me an ordinary looking but delicious cupcake over a cute bland cupcake any day.

I know I talk about doctoring up cake mixes for cupcakes, and for most of the time, they really are very good……but still nothing beats the texture and flavor of  home made cake batter, except when it’s topped with a frosting that’s so good it makes your head spin!

Banana Chocolate Cupcakes with Peanut Butter Frosting

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I have been thinking hard about a cupcake that would have a flavor combo that would knock our socks off……I know how much my family loves my banana bread with chocolate chips…..so banana chocolate cupcakes it would be!

Banana Chocolate Cupcakes with Peanut Butter Frosting

Next  I  wanted to top them with a frosting that oozes “come to mama”…… maybe add just one more flavor to this dynamic duo.   I found Martha Stewart brown sugar butter cream and it was love at first site!  I knew it would be the perfect companion……….if I added a touch of peanut butter! Peanut Butter Brown Sugar Buttercream

May I introduce to you……….

Banana Buster Brown Cupcakes

Yield: 12

Banana Buster Brown Cupcakes

Summary: I weighed all of my dry ingredients for accuracy (you can easily double recipe).

Ingredients

  • 1 cup (200 grams) granulated white sugar
  • 1 scant cup (123 grams) all-purpose flour
  • 3/8 cup (38 grams) unsweetened cocoa powder (regular or Dutch-processed)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed ripe bananas (about 1 medium sized banana)
  • 1/2 cup (240 ml) warm water
  • 1/4 cup (120 ml) milk
  • 1/4 cup (60 ml) canola or corn oil
  • 3/4 teaspoon pure vanilla extract
  • Peanut Butter Brown Sugar Buttercream
  • 2 large egg whites (*see tip on freezing yolks)
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup peanut butter
  • 1/2 cup (1 stick) unsalted butter, softened

Instructions

  1. Preheat oven to 350° and line muffin pan with 12 cupcake liners
  2. Using a large bowl, whisk together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside
  3. In another large bowl, whisk remaining ingredients until combined: egg, banana, water, milk, oil, vanilla.
  4. Combine wet and dry ingredients and stir until combined.
  5. Scoop batter into cupcake liners 3/4 full.
  6. Bake for 20 minuets or until toothpick inserted comes out clean.
  7. Remove from oven. Cool completely before frosting.
  8. Peanut Butter Brown Sugar Buttercream
  9. In a heat proof bowl, whisk together egg whites, sugar and salt.
  10. Place over (not in) a pan of simmering water.
  11. Cook, whisking continuously until sugar is dissolved and warm to the touch.
  12. Pour mixture into bowl of electric mixer. Beat on medium speed until fluffy, approximately 15 minutes.
  13. Raise speed to high, and mix until stiff peaks form (this took about 7 minutes for me)
  14. Reduce speed to medium-low and add peanut butter a little at a time, then butter, 1 tablespoon as a time until fully mixed.
  15. Pipe onto cupcakes.

Notes

Banana Buster Brown Cupcakes Source Joy of Baking

Peanut Butter Brown Sugar Buttercream Slightly Adapted from Martha Stewart

© TidyMom. 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.

http://tidymom.net/2011/banana-buster-brown-cupcakes/

Cupcake Decorating Supplies:

freezing egg yolks

 

 

 

   
more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

94 Responses to “Banana Buster Brown Cupcakes”

  1. Mayan posted on April 14, 2011 at 3:48 am (#
    51
    )

    I made these today because I had some very ripe bananas and they turned out really YUMMY! So moist and soft, and full of banana flavor! I made the frosting after and frosted half of the batch and left the rest without frosting. I like them both ways!!!!

    Thank you so much for sharing such a wonderful recipe!!!

  2. Emma posted on April 14, 2011 at 9:02 am (#
    52
    )

    Hi! I found you through “Get your craft on” and my, those look delicious! I will definitely need to try those, and of course I’ll be following your blog for more delicious updates!

  3. Tiffany posted on April 15, 2011 at 7:26 pm (#
    53
    )

    Oh my… My mouth is watering! Great photos too!

  4. sophistimom posted on April 15, 2011 at 9:10 pm (#
    54
    )

    Well, don’t these look spectacular? They remind me of chocolate fondue with bananas.

  5. Amanda posted on April 17, 2011 at 2:04 pm (#
    55
    )

    These look amazing Cheryl!

  6. Rachel posted on April 17, 2011 at 5:44 pm (#
    56
    )

    HOLY BUCKETS!! It was my dad’s bday this past week. He is a HUGE fan of anything with a chocolate and peanut butter combination. And incidentally, his nickname since childhood has been Buster so I knew if was fate, haha! Anyhoos, I made these for him and the whole family scarfed them up instantly! This is definitely going in my sugary treats arsenal, thank you!!!

  7. Anne S. posted on April 18, 2011 at 11:33 pm (#
    57
    )

    These sound amazing!

  8. Jill posted on April 23, 2011 at 2:27 pm (#
    58
    )

    Mmmm, you always post the tastiest looking desserts. I’m featuring this over at womenwhodoitall.blogspot.com

    :) Jill

  9. Rachel - A Southern Fairytale posted on April 26, 2011 at 11:24 pm (#
    59
    )

    YUM!

    love these, Cheryl!

  10. Mary @ Delightful Bitefuls posted on April 29, 2011 at 2:33 pm (#
    60
    )

    Oh my! These look incredible… love the ingredients!!

  11. dgrut posted on May 7, 2011 at 6:24 am (#
    61
    )

    yum yum.. will buzz my wife… have to try this one.

    thanks

  12. Jane posted on June 13, 2011 at 7:17 pm (#
    62
    )

    This is seriously going to mess with my summer vacation slimming plan…..:( ….oh well

  13. Maris posted on June 21, 2011 at 2:33 pm (#
    63
    )

    I love the recipe! it looks so delicious. Where did you get the cute milk glasses from?

  14. Anitra posted on December 30, 2011 at 7:12 pm (#
    64
    )

    These look divine! I’m pinning these so I can make them the next time I’m in the mood to bake.

  15. Six Sisters posted on January 2, 2012 at 9:17 pm (#
    65
    )

    This is such a great recipe! We would love to have you come share your ideas at our weekly link party every Saturday! -The Sisters.

  16. Kt posted on March 9, 2012 at 2:43 am (#
    66
    )

    THESE CUPCAKES WERE AMAZING! I ended up making one batch then loving them so much I made 2 more batches to give out to people to make them think i was an AMAZING cook to be able to make such amazing cupcakes!!1

    Picture of how mine turned out:
    http://farm8.staticflickr.com/7059/6817810666_7b51717447_b.jpg
    http://farm8.staticflickr.com/7183/6963920555_328bf4e402_b.jpg

  17. Chung-Ah | Damn Delicious posted on April 11, 2012 at 8:00 pm (#
    67
    )

    Oh my – these look incredibly decadent. And I’m sure the peanut butter frosting goes so well with these! After all, bananas and peanut butter are a match made in heaven. Well done!

  18. Colleen posted on June 21, 2012 at 5:34 pm (#
    68
    )

    I’m sure these are to die for as stated in the recipe. However, if one were to consider the lazy… I mean “quick” method of using a cake mix instead of homemade cupcake batter, could bananas just be added to a boxed mix or would this alter the results too much? Thanks! These look amazing!

  19. Breeona posted on August 22, 2012 at 10:26 pm (#
    69
    )

    Ive tried making these, the frosting has come out runny, ive done the steps to exact.. I dont understand what im doing wrong?

    • TidyMom replied on August 23rd, 2012 at 7:07 am

      My guess would be that you’re not mixing to stiff peaks. Make sure the egg whites can stand up stiff on their own, then you know you have stiff peaks.

      • suraya replied on March 19th, 2013 at 11:32 am

        Hello! I seem to have the same problem too, but mine was stiff already when i added the peanut butter. any advice? perhaps my stiff peaks aren’t stiff enough?
        Would love to hear back from you, thanks!

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  21. google custom search posted on May 21, 2013 at 1:10 pm (#
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  22. Tara posted on September 8, 2014 at 7:30 pm (#
    72
    )

    Made these for a dinner party tonight. My friends said these were the best cupcakes they ever had. Success!

  23. Neeshu posted on November 1, 2014 at 5:07 pm (#
    73
    )

    Hi Cheryl, the pics look yummy. I am eager to try this recipe. Could you please confirm if it is granulated sugar or icing sugar you used for the cupcakes? Many thanks in advance.

    • TidyMom replied on November 2nd, 2014 at 8:27 am

      the recipe states granulated sugar

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