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Banana Bread Cupcakes with “That’s the Best Frosting I Ever Had
Ingredients
- Some people love their banana bread super-duper moist. If that’s the case, I recommend putting 1 3/4 cup of mashed banana. Also, a few tips with the icing: on Tasty Kichen there was much debate about whether or not the butter should be room temperature and I found that it should be a little bit in between. It shouldn’t be super soft, meaning that if you cut the butter with a plastic knife it should give a little but not turn to mush. If it’s too melted then the sugar won’t properly incorporate and you’ll have grainy icing on your hands. Not fun.
- CUPCAKES:
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/4 cup of chopped walnuts or pecans
- ICING:
- 1 cup Milk
- 5 Tablespoons Flour
- 1 teaspoon Vanilla
- 1 cup Butter, barely room temperature
- 1 cup Granulated Sugar (not Powdered Sugar!)
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