Hello all! How are we doing? Hanging in there? Welcome back to my Quarantine Quitchen — such as it were. 🙂 I’m finally getting around to posting some recipes I’ve been meaning to for like weeks….so I hope you enjoy the new content and inspires you to try new and different things. So up first, roasted banana cupcakes with a salted caramel cream cheese frosting —- yassss please.
This is a super easy recipe if you’ve got some banana’s hanging out that you don’t know what to do with. You definitely don’t have to roast your bananas, but it does add a bit of caramelized sweetness to these cupcakes that makes them just a little bit different.
I was inspired to try roasting bananas when I was Claire from the BA test kitchen roast some when she was duping ben and jerry’s ice cream. Btw, if you haven’t watched gurmet makes what is wrong with you!? Go to youtube right now and check it out. I’ll wait.
K, you back? so on to roasting bananas. this is best done with whole ripe bananas — not frozen bananas, save those for banana bread. Basically. just throw them on a lined baking sheet, poke a few holes in the skin and roast them for about 20 minutes at 425 until the are black and soft. Let them cool, then you can use them in whatever recipe you’d like. You can even freeze them for a later project! Perfect
So other than the marvel of figuring out that you can roast bananas, these cupcakes are sweet and filled with delicious salted caramel that are sure to delight everyone in your household. Not serving a crowd? These cupcakes freeze really well and can be defrosted one by one for easy snacking — no need to put frosting on and they almost become a muffin. ha!
I hope you are staying safe, staying healthy and staying occupied. See you next time.
Roasted Banana Cupcakes with Cream Cheese frosting
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 and 1/2 cups mashed roasted banana about 3 large very ripe bananas
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or plain yogurt
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk, at room temperature
Roast the Bananas:
Heat oven to 425F & line a baking sheet with aluminum foil. Poke small holes in ripe bananas and place on baking sheet. Roast for 20 minutes or until the bananas are black and soft. Remove from oven and allow to cool before peeling. Use in recipes as called for or place in plastic bags and freeze for up to 3 months.
Make the cupcakes:
Preheat the oven to 350°. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.
Whisk the flour, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed roasted banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Make the frosting:
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 4 cups confectioners’ sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cooled cupcakes however you’d like. Top with salted caramel and/or a banana chip, if desired. Store leftovers in the refrigerator for up to 5 days.