these cupcakes are like currency to me. a very valuable one at that.
and if i wasn't into baking and had no clue to what i was doing, i would probably trade just about anything for them. i'm being dead serious. they're that good!
between the moist banana in the cupcake, the maple syrup flavor in the frosting, and the sprinkle of cinnamon on top that ties it all together, it's the ultimate perfect situation. everything about this cupcake is perfect. i even christened my new cuisinart stand mixer to make these. believe me, that is a feat in itself. i had been eyeing this mixer forever and finally sucked it up and shelled out the big bucks. after i got it home, i stared at it aimlessly for a week trying to decide on the perfect something to make. well, i decided on the drama-free batter for these cupcakes.
i'm convinced that the mixer made them that much better, but in reality, probably not. i'd like to think so though :)
mixer or no mixer, these cupcakes are divine.
Banana Cupcakes with Maple Brown Butter Frosting
1 cup mashed bananas
1 T lemon juice
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
3/4 stick butter
1 cup sugar
1 large egg
1 tsp vanilla
3/4 cup buttermilk
In a small bowl, combine bananas and lemon juice. In a separate bowl, mix together flour, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture and buttermilk alternately while mixing. Beat in bananas and mix until well blended. Bake at 275 for one hour or until inserted toothpick comes out clean. After removing from oven, place in freezer for a half hour.
1 stick butter
3 cups confectioner’s sugar
1/4 cup milk
3-5 T maple syrup (Adjust to taste. I end up using about 4 T)
In a saucepan, melt butter at medium temperature until golden brown. In a bowl, add butter to sugar, then add milk and syrup. Beat with wire whisk until smooth. Top with sliced bananas and cinnamon.