How are these different than banana muffins?

In general, it is all about the ratios of ingredients. Muffins are usually heavier and more dense than cupcakes. To make cupcakes sweeter plus light and airy they may have less flour and more oil, sugar, and leavening than muffins.

Can I make these a full size cupcake?

Of course! They are great as a mini cupcake (because we love mini bite sized food) or a full size cupcake. You may have to increase the bake time for full size cupcakes.

Can I freeze bananas?

Bananas can be frozen with or without the peels. We like peeling them first because, truthfully, we don't like the squishy feeling of the peel when we go to use the banana. Plus, since they are so mushy, it is harder to peel them after they thaw. Just peel them, wrap them, and store in an airtight container in the freezer. Remove the number of bananas needed for the recipe, thaw (20-30 minutes on the counter) and add to the recipe. We freeze our bananas whole since we almost always use a whole banana in a recipe. Freezing them in pieces also works great.

Eggless Mini Banana Cupcakes

Description

These mini banana cupcakes are light, moist, airy, and EGGLESS!

Ingredients

Scale

Banana Cupcake

3 Tablespoon unsalted butter, room temperature
1/2 cup sugar (100 grams)
1 ripe banana, mashed (about 113 grams)
1/4 cup apple butter (or applesauce) (70 grams)
1 teaspoon vanilla extract
1 cup all-purpose flour (120 grams)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons apple cider vinegar (13 grams)
1/3 cup milk (85 grams)

Cinnamon Buttercream Frosting

2 Tablespoons unsalted butter, room temperature
1/4 teaspoon cinnamon
1-2 Tablespoon milk
1 to 2 cups powdered sugar (plus or minus, depending on what kind of consistency you want. We like our frosting pretty thick because it holds up well when it’s piped or it’s warm outside)

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Instructions

Make the Cupcakes

Preheat oven to 375 degrees Fahrenheit.
Line cupcake tins with cupcake liners.
Cream butter and sugar together in a mixing bowl until well combined.
Add banana, apple butter, and vanilla and mix until combined.
Add flour, baking soda, salt, apple cider vinegar, and milk. Stir until mixed.
Use a small cookie scoop (or spoon) to fill lined mini cupcake tins until about 2/3 full, do not overfill.
Bake cupcakes at 375 degrees Fahrenheit for 11-13 minutes until a cake tester inserted into the middle of the cupcake comes out clean.
Remove cooked cupcakes to a cooling rack and let cool completely before frosting.

Make the Buttercream Frosting

In a medium-large mixing bowl, cream together room temperature butter, cinnamon, and 1 cup powdered sugar. (This is easy to do by hand but also works great using a hand mixer).
Add 1 Tablespoon milk and another 1/2 cup powdered sugar and mix well.
Add remaining milk and stir.
Add remaining powdered sugar as needed until your frosting has achieved your desired consistency. (We usually use all 2 cups, sometimes more.)
Frost your cupcakes and dig in!

Notes

Bananas. One medium banana is about 113 grams. Using a little more than this won't hurt. Using less will reduce the banana flavor and, if a lot less, may make your cupcake a little drier. If your bananas are extremely small you may need two bananas.

Frosting. If the frosting is too thick, add extra milk in 1/2 teaspoon increments until you reach the desired consistency. It takes very little milk to suddenly become too much! Add too much milk? Add another spoonful of powdered sugar and stir.

This frosting recipe makes enough frosting to spread on 24-30 mini cupcakes with a spoon or knife. If you want to pipe the frosting, consider doubling the recipe.

Additions. Add a surprise in each cupcake. Press a piece of chocolate, a few chocolate chips, or a few fresh blueberries into each cupcake before baking. Make sure they are covered with batter if you want them to be hidden.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cupcake
Calories: 40
Sugar: 4 g
Sodium: 68.9 mg
Fat: 1.1 g
Carbohydrates: 7.1 g
Protein: 0.5 g
Cholesterol: 2.7 mg