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!

4.25 from 4 votes

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Course: Cupcakes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: cupcakes

Calories: 292kcal

Author: Kita Roberts

Equipment

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

Nutrition