Banana Cupcakes
These Banana Cupcakes with Strawberry Mascarpone Frosting are so delicious you’ll want to make a double batch!
These banana cupcakes are so delicious. The cake is tender and fluffy and the frosting is just divine! I think this is just the perfect Springtime cupcake, and great for Easter or Mother’s Day.
If you love the flavor of bananas, you have to also check out our recipe for Banana Pudding Cupcakes – they’re SO good!
Ingredients
Here’s what you’ll need to make these yummy banana cupcakes and delicious smooth strawberry mascarpone frosting:
Cupcakes
- all-purpose flour
- granulated sugar
- baking soda
- baking powder
- salt
- cinnamon
- butter
- ripe bananas
- large eggs
- vanilla extract
Frosting
- mascarpone cheese
- butter
- powdered sugar
- strawberry jam
- milk
Instructions
- Preheat the oven to 350F. Prepare a muffin tin with liners or cooking spray.
- In a large mixing bowl, sift together the dry ingredients.
- In another bowl, beat the eggs until fluffy. Whisk in the butter, bananas, and vanilla.
- Gently mix the wet ingredients into the dry ingredients, taking care not to overmix.
- Divide the batter evenly between the wells in the muffin pan.
- Bake 15-20 minutes until a toothpick comes out clean. Remove from the oven and set on a wire rack to cool for 10 minutes, before removing from the pan to cool completely.
How to Make Strawberry Mascarpone Frosting
- Remove the butter and the mascarpone from the refrigerator about 1 hour before preparing the frosting.
- In the bowl of an electric mixer, combine the mascarpone and butter until smooth.
- With the mixer speed on low, add in the strawberry jam, then slowly add in the powdered sugar. You may or may not want a dash of milk depending on the consistency.
Equipment
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Similar Recipes
Next time, try one of these other delicious recipes:
Banana Cupcakes with Strawberry Mascarpone Frosting
Banana Cupcakes with Strawberry Mascarpone Frosting
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Ingredients
CUPCAKES
- 1½ cups all-purpose flour
- 1/2 cup plus 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup butter softened
- 1½ cups ripe bananas mashed
- 2 large eggs
- 2 teaspoons vanilla
FROSTING
- 4 oz. mascarpone cheese
- 4 oz butter
- 2-3 cups powdered sugar
- 1 tablespoon strawberry jam
- Dash of milk if needed to thin frosting
Instructions
CUPCAKES
- Preheat the oven to 350-degrees. Prepare a muffin tin with liners or cooking spray.
- In a large mixing bowl, sift together the dry ingredients.1½ cups all-purpose flour, 1/2 cup plus 1 tablespoon sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon
- In another bowl, beat the eggs until fluffy. Whisk in the butter, bananas and vanilla.1/2 cup butter softened, 1½ cups ripe bananas mashed, 2 large eggs, 2 teaspoons vanilla
- Gently mix the wet ingredients into the dry ingredients, taking care not to overmix.
- Divide the batter evenly between the wells in the muffin pan.
- Bake 15-20 minutes until a toothpick comes out clean. Remove from the oven and set on a wire rack to cool for 10 minutes, before removing from the pan to cool completely.
FROSTING
- Remove the butter and the mascarpone from the refrigerator about 1 hour before preparing the frosting.4 oz butter, 4 oz. mascarpone cheese
- In the bowl of an electric mixer, combine the mascarpone and butter until smooth. With the mixer speed on low, add in the strawberry jam, then slowly add in the powdered sugar. You may or may not want a dash of milk depending on the consistency.2-3 cups powdered sugar, 1 tablespoon strawberry jam, Dash of milk if needed to thin frosting
That mascarpone frosting is the perfect topping to these delicious banana cupcakes. They look amazing!
Thanks for stopping by and leaving a sweet comment Trish – the frosting is totally out of this world!
these look so yummy and beautiful as well
Thanks so much for taking the time to leave me a sweet comment Angie! 🙂