As an Amazon Associate, I earn from qualifying purchases.
These Banana Cupcakes with Strawberry Mascarpone Frosting are so delicious.
Ingredient List
- CUPCAKES
- 1-1/2 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
- 1-1/2 cups ripe bananas mashed
- 2 large eggs
- 2 teaspoon 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
Directions
-
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.
-
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.
-
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.
More Delicious Recipes:
Lemon Cupcakes and Frosting
This is the best Lemon Cupcake Recipe ever! You'll love the zesty flavor.
Get the Recipe >>>
Blueberry Filled Cupcakes
Get the Recipe >>>
Banana Cupcakes with Strawberry Mascarpone Frosting
Banana Cupcakes with Strawberry Mascarpone Frosting
Print Pin RateServings: 12 cupcakes
Calories: 333kcal
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Mixing Bowls
- Cupcake Pan
Ingredients
CUPCAKES
- 1-1/2 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
- 1-1/2 cups ripe bananas mashed
- 2 large eggs
- 2 teaspoon 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.
- 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.
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.
Nutrition
Calories: 333kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 292mg | Potassium: 68mg | Fiber: 1g | Sugar: 30g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
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
angie @ annies home ( http://shopannies.blogspot.com )
Thanks so much for taking the time to leave me a sweet comment Angie! 🙂