Banana Cupcakes with Creme Fraiche Frosting are here to stay

Some days, we just need a cupcake. Ok, most days we need a cupcake. And why not? They are a great portion of sugary delight, have just enough frosting and come in so many awesome flavor combination. To those people that think cupcakes have been dethroned by pies, macaroons and whoopie pies –  I say ha!
Even Matt Lewis of the epic cook book Baked and amazing Baked bakeries says cupcakes are here to stay in this article on Eat Me Daily or again on Eater with this article.

Personally, cupcakes are here to stay for me because

  • They are awesome, duh
  • They let me try delicious flavors without the task of making a cake beautiful
  • They are relatively cheap
  • I don’t like fruit.
  • That means most pies are out
  • Pies don’t really fit in muffin tins
  • And they don’t transport as easily as a cupcake
  • Lets not get me started on macaroons. We’ll just say I don’t get it.


Banana Coconut Cupcakes

Discovered on Sweetest Kitchen Adapted from Food Network


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large ripe bananas, peeled, and mashed
  • 1/2 rounded cup sweetened, shredded coconut
  • 1 fresh banana, sliced, for decoration

Preheat the oven to 350F (180C). Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas and shredded coconut, being careful not to over mix. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

Creme Fraiche Frosting

Adapted from Sweetest Kitchen


  • 8oz creme fraiche
  • 1/4 cup confectioners’ sugar

Combine creme fraiche and confectioners sugar in the bowl of an electric mixer. Using the whisk attachment, whisk until thick and creamy, being careful not to overmix or it may become grainy. Use immediately.

Banana cupcakes with creme fraiche frosting? Yeah, cupcakes are here to stay.


  1. RavieNomNoms says:

    I agree, I think cupcakes are way under rated and to all of those people who say that cupcakes are out of style. I laugh at that…how can food go out of style? Especially a delicious sugary treat. I say, bring on the cupcakes! (yours look outstanding by the way!)

  2. Lovely recipe. I would make them without coconut but the creme fraiche frosting sounds is something I must try.

  3. How pretty are these cupcakes!!! Lovely!

    I am with you on cupcake wagon! They are the way to go! :)

    I think I’ll give this recipe a go but I would probably ditch the coconut, because I feel about coconut the way you feel about fruit :) Thanks for sharing!

  4. These look tasty and adorable; i love those cupcake liners! Also, are those mini cupcakes? I think it may be time for me to invest in a mini-cupcake pan. Exactly what kind of flavor does creme fraiche lend, anyway? This is something I keep hearing about but never use. Is there a reason to use it over, say, heavy whipping cream? Is it sturdier or something?

    I finally give you props for a tasty banana-y cupcake. I just made Banana Cream Pie Cupcakes a few weeks ago, and they were DELICIOUS. Banana always wins with cream, IMO. ^_^

  5. Yes, those cupcakes do indeed entice – but that creme fraiche frosting – oh my – could just have that. Of course, I also do adore pies, and fruit and macarons and let’s just say I never met a baked good (or fruit) I wasn’t smitten with….

  6. I would never have thought to do a creme fraiche frosting, but it sounds so good!! I need one of these to snack on at work!!

  7. I’ve never heard of using creme fraiche in frosting, the recipe is so simple! I’ll have to try it out sometime soon! I actually have a batch of cupcakes that need icing tonight… Mmmmm

  8. I don’t think cupcakes are going anywhere, either… thank goodness!!

    Now tell me, creme fraiche frosting?! I like the way your baking mind works! Fabulous!

  9. this looks delicious lovely presentation

  10. Here is another cupcake recipe I need to try! I love coconut in any dish and I have 3 very sad looking bananas on my counter as I type. Hmmm…I might just have to make these soon! ;)

  11. I love cupcakes too! Long live cupcakes :)

    I also love your gorgeous photos! Your photo on Tasteologie really caught my eye.

  12. I kinda have to disagree with you : if you were my neighbor these cupcakes wouldn’t be around too long. I could easily eat 2-3 while chit charting with you
    they look amazing Kita, and the creme fraiche frosting, delicious.
    Thanks for sharing

  13. Cute! Nice pics.

  14. The frosting is what caught my attention at first, but the cupcakes look fantastic too.

  15. I LOVE cupcakes and I agree, they’re here to stay!! :)
    Your cupcakes look incredible. I want the whole batch right now. And the frosting, oh my word. I’m in love!


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