Description
These Cinnamon Maple Banana Cupcakes are a delightful treat, featuring a moist and fluffy texture that melts in your mouth. The warm notes of cinnamon and the rich sweetness of maple syrup create a harmonious flavor experience that is both comforting and indulgent.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- ½ cup maple syrup
- For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet mixture, alternating with the maple syrup, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, maple syrup, vanilla extract, and cinnamon, mixing until smooth.
- Once the cupcakes are completely cool, frost them generously with the cinnamon maple frosting.
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a dairy-free version, use coconut oil instead of butter and almond milk instead of regular milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 milligrams
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