Banana Cupcakes with Maple Buttercream

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 servings


1 1/4cups all-purpose flour
1/2teaspoon baking soda
1/4teaspoon baking powder
1/4teaspoon freshly grated nutmeg
1/4teaspoon salt
6tablespoons (3/4 stick) unsalted butter,
-- softened
3/4cup granulated sugar
2-- eggs
1teaspoon vanilla extract
1/2cup mashed very ripe bananas
1/4cup plain yogurt
1/3cup finely chopped pecans
Maple Buttercream:
4tablespoons unsalted butter, softened
1/2cup maple syrup
2tablespoons whipping cream
1teaspoon vanilla extract
1teaspoon maple extract
1/4teaspoon salt
3-- to 3 1/4 cups powdered sugar
-- Coarse sugar (optional)


  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. To prepare cupcakes, whisk together flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
  3. Beat butter with a mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide evenly among the muffin cups.
  4. Bake 20 to 25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cool on a wire rack.
  5. To make buttercream, combine butter, maple syrup, cream, vanilla and maple flavoring, and salt; beat with a mixer at medium speed until well combined. Gradually beat in powdered sugar until the frosting is smooth and spreadable (frosting will thicken a bit as it stands).
  6.  Spread buttercream on top of cupcakes. Sprinkle with coarse sugar, if using.

Buttercream recipe by Julie Hession.

Nutritional Info *per serving

  • Calories 360
  • Fat 13g
  • Cholesterol 65mg
  • Sodium 180mg
  • Carbohydrate 60g
  • Fiber 1g
  • Protein 3g
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