Banana Cupcakes with creme fraiche frosting are a dessert to love. Tender cupcakes are laced with coconut and topped with sweet frosting. They are here to stay!
Some days, we just need a cupcake. Actually, 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 combinations. To those people that think cupcakes have been dethroned by pies, French macarons, and whoopie pies, I say ha!
Even Matt Lewis of the epic cook book Baked and of the amazing Baked bakeries says cupcakes are here to stay. He said so in this article on Eat Me Daily and again on Eater, in this article.
Personally, cupcakes are here to stay for me because:
- They are awesome. Duh.
- They allow me to eat delicious flavors without the task of making a beautiful cake.
- They are relatively cheap to make.
- I don’t like fruit, except for a banana now and then.
- That means most pies are out.
- Pies don’t really fit into muffin tins.
- And they don’t transport as easily as a cupcake.
- Lets not get me started on French macarons. We’ll just say I don’t get them.
But banana cupcakes. I definitely get them!
Especially when they’re topped with Crème fraîche frosting. Oh yeah.
What is Crème Fraîche?
Crème fraîche is a cultured milk product originating in France that is similar in composition to sour cream. It is produced by adding a starter culture of a mix of bacteria to heavy cream and allowing it to stand at an appropriate temperature until it thickens. Sounds gross, but pretty much the same way that yogurt is made. And it has a very distinctive taste that is just perfect for these cupcakes. Yup, perfect.
Love Cupcakes? How can you not? Little personal serving sized cakes that don’t require a fork, HECK YEAH! Try these out while you’re at it!
Spiked Mudslide Cupcakes
Black and White Irish Cream Cupcakes
Almond Green Tea Cupcakes
If you’ve tried my Banana Cupcakes recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Banana Cupcakes
Banana cupcakes with creme fraiche frosting are a dessert to love. Tender cupcakes are laced with coconut and topped with sweet frosting. They are here to stay!
Ingredients
For the Cupcakes
- 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
For the Creme Fraiche Frosting
- 8 oz creme fraiche
- 1/4 cup confectioners’ sugar
Instructions
For the Cupcakes
- 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.
For the Frosting
- 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.
Notes
Discovered on Sweetest Kitchen Adapted from Food Network
Recommended Products
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red - AmazonBasics Nonstick Carbon Steel Muffin Pan - 2-Pack
- Cream Fresh, Creme Fraiche - 8 oz
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 292 Total Fat: 19g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 78mg Sodium: 231mg Carbohydrates: 29g Fiber: 2g Sugar: 17g Protein: 3g
Banana cupcakes with creme fraiche frosting? Yeah, cupcakes are here to stay.
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!)
[email protected] says
Lovely recipe. I would make them without coconut but the creme fraiche frosting sounds is something I must try.
The Harried Cook says
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!
Mary at n00bcakes says
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. ^_^
Claudia says
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….
[email protected] says
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!!
Vicki @ Wilde in the Kitchen says
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
Kate @ Diethood.com says
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!
torviewtoronto says
this looks delicious lovely presentation
Christina @ Sweet Pea's Kitchen says
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! 😉
Stephanie says
I love cupcakes too! Long live cupcakes 🙂
I also love your gorgeous photos! Your photo on Tasteologie really caught my eye.
A little bit of everything says
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
egb says
Cute! Nice pics.
Felice says
The frosting is what caught my attention at first, but the cupcakes look fantastic too.
Lindsey @ Gingerbread Bagels says
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!