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Today is the little misters 3rd Birthday! So, while we spend the day making memories and spending quality time together as a family, Lisa from Je suis alimentageuse is here to share a recipe using one of my sons favorite ingredients, Bananas.
Oh hello! My name is Lisa and I’m the blogger behind Je suis alimentageuse. Brenna has kindly let me do a guest post for her so I’m going to share these banana cupcakes with you. So many of my recipes on my blog stem from me trying to use up leftovers in my kitchen, and oddly enough, bananas are commonly found in excess.
Now, I don’t know about you, but I’m super picky about my bananas. When I eat bananas, I prefer them to be either perfectly yellow, or slightly tinged green. The second there’s a brown spot, they’re almost too sweet for me. That’s when I need to turn on the oven.
These cupcakes use up three over-ripened bananas, and they may look complicated because of the weight measurements, but they’re really not that bad. The recipe I adapted this from was super specific about weight, so I didn’t alter the measurements too much.
The end result is a lovely, moist cupcake with deep chocolaty flavour and a luscious banana cream cheese icing that’s not too sweet on top. If you make these cupcakes, only make the frosting at most an hour or two before you are serving these because the banana purée tends to brown, which is not very attractive in the icing. It still tastes delicious brown, but it might look a little off.
Recipe Adapted from The Delicious Appreciations of Pick Yin
(Banana Fudge Cupcakes)
- 105 grams all-purpose flour
- 150 grams sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 50 grams unsweetened Dutch-process cocoa powder
- ½ teaspoon salt
- 3 tbsp vegetable oil
- 100 millilitres buttermilk (I used milk + 1 tsp of vinegar)
- 130 grams banana puree (I used 2 bananas)
- 1 egg
- 80 millilitres hot coffee (I used strong instant coffee)
(Banana Cream Cheese Frosting)
- ¼ cup butter
- 1 brick of cream cheese (4 oz/250 g)
- 1½ cup icing sugar
- 1 tsp vanilla
- 1 overripe banana, mashed
- In a large mixing bowl, beat the egg until pale and frothy.
- Add banana purée (2 bananas), buttermilk, coffee, vanilla, sugar and oil and mix until incorporated.
- Mix in the flour, baking soda, baking powder, cocoa powder, and salt until incorporated. You should have a fairly runny batter. That’s okay.
- Spoon the batter into a cupcake tin lined with paper liners.
- Bake for about 20 minutes in an oven preheated to 350F or until a toothpick comes out clean when you poke it into the middle of a cupcake.
- Let cool on a wire rack.
- Meanwhile, purée your last banana until it is super super smooth. If there are any chunks, your frosting will look unappetizing.
- Cream the butter and cream cheese until smooth.
- Add the banana purée and icing sugar. Feel free to add a little more icing sugar if you find the frosting a little runny.
- Add vanilla and mix.
- Transfer to a piping bag, and pipe little clouds of dreamy banana cream cheese frosting on your ever-so-light fluffy cupcakes.
Thanks Brenna for letting me guest post, and thank YOU for reading. Please come visit me at my blog, Je suis alimentageuse. Keep in touch!
Thank you so much for stopping by, Lisa. I know my son will enjoy these Banana Fudge Cupcakes so much. They will be the perfect birthday treat.