Tag Archives: cupcakes

Black and White Banana Cupcakes

Cakes and cupcakes, , ,

I have the perfect Fourth of July recipe for you today! It’s a delicious banana cupcake dipped in chocolate and vanilla fudge frostings. It’s a great dessert to bring to a cookout for several reasons. First, the recipe makes 24 cupcakes, so there’s plenty to go around. Second, the frostings set up firm so they’re easy to transport and they won’t melt easily in the heat if you’ve got them sitting outside. And finally, well, they’re just plain delicious!

These cupcakes are one of my favorites. Well, let me clarify. The cupcakes are delicious. The frostings are out of this world, and probably the reason I like the cupcakes so much. I am a chocolate person through and through. I never choose vanilla if chocolate is an option. Except with this frosting. This vanilla frosting is almost like a vanilla fudge. It is so good, it will almost make you forget there is chocolate available too. Almost. So, I could never choose between a vanilla frosted and chocolate frosted one. Until now. I figured if New York could frost their cookies with both vanilla and chocolate, well, I could do it to my cupcakes. Yep, it’s a good idea.

Let’s start by talking about the cupcakes. Really, these aren’t much different than banana bread. They’re a little bit lighter in texture, which is perfect for a summer cupcake. The banana flavor is there but not overwhelming, and the bananas help to keep the cupcakes moist. Nuts are completely optional, but I do enjoy walnuts or pecans in these. I think hazelnuts or macadamias would also be great. Or, if you prefer to throw in some mini chocolate chips, I won’t stop you. They’re your cupcakes – do what sounds good to you!

Now, the frostings. Yes, plural. But I promise they aren’t difficult. Both are rich and fudgy, and they both go so well with the banana cupcake. To frost them, if you only want one flavor on the cupcake, you can just dip the tops into the warm frosting. To get the half and half look, I found it easier to use a spoon or spatula to spread partially cooled frosting on half a cupcake and then repeat on the other half with the other flavor. If you want sprinkles (and who doesn’t want sprinkles?), you need to be fast with them. This frosting sets fairly quickly, so I wouldn’t frost more than one or two cupcakes before topping with sprinkles. It’s a great task for any little helpers you have!

Each frosting recipe makes enough to fully frost 12 cupcakes, so one recipe of each flavor will cover 24, either 12 of each or half and half on 24. Of course, if you don’t need to transport these or want to change them up, you can absolutely use a standard buttercream. Chocolate, vanilla…..peanut butter, anyone? And you could replace the sprinkles with chopped nuts, mini chocolate chips, or chopped candies. 

These cupcakes are sure to become a favorite. Bake up a batch for your next picnic or bake sale. And if you have leftovers, well, they’re basically banana bread…so I say eat them for breakfast!

Print Recipe
 Black and White Banana Cupcakes
A light banana cupcake with chocolate and vanilla fudge frostings.
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Chocolate Frosting
Vanilla Frosting
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Chocolate Frosting
Vanilla Frosting
Instructions
Cupcakes
  1. Cream butter and sugar. Add eggs and vanilla and mix well,
  2. Stir in mashed bananas.
  3. Combine dry ingredients, except nuts. in a separate bowl.
  4. Add half of dry ingredients to banana mixture, mix, and add sour milk. Mix well and add remainder of dry ingredients.
  5. Stir in nuts if using.
  6. Line 24 muffin cups with paper liners and fill about 2/3 full.
  7. Bake at 350 degrees F for 20-25 minutes until golden brown and the centers spring back when touched.
  8. Remove cupcakes to wire racks to cool.
Chocolate Frosting
  1. Combine chocolate, butter, and milk in the top of a double boiler and heat until melted.
  2. Turn off heat, but leave the double boiler together. Stir in powdered sugar. Frosting should be thick but pourable.
Vanilla Frosting
  1. Combine butter, milk, and salt in the top of a double boiler and heat until melted.
  2. Turn off heat but leave double boiler together. Stir in vanilla extract and powdered sugar. Frosting should be thick but pourable.
Assembly
  1. While frosting is still pourable, dip the tops of the cupcakes and allow to set on wire racks.
  2. To create half and half cupcakes, let frosting cool slightly and spread cupcakes half with vanilla and half with chocolate frosting.
  3. Frosting sets quickly, so add sprinkles after every one or two cupcakes are frosted.
  4. If frosting begins to cool and set in the bowl, you can reheat gently in the double boiler.
Recipe Notes

Make these your own:

  • Choose your favorite nut to add.
  • Leave out the nuts entirely.
  • Substitute mini chocolate chips instead of nuts.
  • Not in love with chocolate? Double the batch of vanilla frosting and use only that.
  • Family of chocoholics? Double the chocolate frosting and use only that.
  • Instead of sprinkles, use nuts, mini chips, or chopped candies.
  • You can use any flavor of buttercream on these as well - chocolate, vanilla, and peanut butter would be great!
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Pumpkin Spice Cupcakes with Browned Butter Frosting

Cakes and cupcakes,

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The first time I made these cupcakes, I was staying in a hotel and working on an archaeological survey in Michigan. Our crew had stopped in to an Amish bakery at lunch one day that week, and since it was fall, the shelves were filled with pumpkin treats. Everyone raved about how good they were. And they were pretty delicious. But, since I am apparently less humble about my baking abilities that I like to admit, I told them I could make even more delicious pumpkin desserts. In my hotel room. With a microwave, a single electric burner that I travel with, and a small toaster oven that has seen better days.

Not my brightest moment. But, with a little help from a box mix since I didn’t travel with a full pantry, I did come up with a pretty tasty cupcake. Even if I did have to bake them six at a time. All three dozen of them.

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I’ve adjusted the recipe slightly since then, creating a from-scratch version of the cupcake. But you can absolutely go the box mix route. The recipe I used can be found here. I just added the pecans into the batter, and baked them as cupcakes. The baking time will be less than for a cake; try checking them after about 18-20 minutes.

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You really don’t want to miss out on this browned butter frosting. But if you don’t like browned butter, almost any frosting will work here. Vanilla buttercream or cream cheese icing would be perfect. Chocolate would be good as well. Maple is always delicious with pumpkin.

And of course, you can leave out the pecans. Or change it to your favorite nut. Go for the unsalted variety, and definitely toast them first. Walnuts – perfect. Hazelnuts – delicious. Almonds are always acceptable in my world. But they’re your cupcakes – make them to suit your tastes!

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Pumpkin Spice Cupcakes with Browned Butter Frosting
Yields 24
For the cupcakes
  1. 1/4 cup sour milk
  2. 1 teaspoon white vinegar
  3. 1/2 cup unsalted butter, softened
  4. 1 1/2 cups granulated sugar
  5. 2 eggs
  6. 1 teaspoon vanilla extract
  7. 1 cup canned pumpkin (NOT pumpkin pie filling)
  8. 2 cups all-purpose flour
  9. 1 teaspoon baking powder
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 2 teaspoons pumpkin pie spice
  13. 1/2 cup chopped pecans, toasted
For the Frosting
  1. 1 cup unsalted butter
  2. 1/4 cup shortening
  3. 5 cups powdered sugar
  4. 1/4 cup milk, cream, or half and half
  5. 1/2 teaspoon vanilla extract
  6. 1/2 teaspoon salt
For the Glazed Pecans
  1. 1 tablespoon brown sugar
  2. 1 teaspoon butter
  3. 1 teaspoon maple syrup
  4. Pinch salt
  5. 1/2 cup whole pecan halves
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For the cupcakes
  1. Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners. If you only have one 12-cup tray, you can bake half at a time.
  2. Combine the vinegar and milk to make sour milk. Set aside.
  3. With an electric mixer, cream butter and sugar. Add eggs, vanilla, and pumpkin and mix until combined. Combine dry ingredients, except pecans, in a separate bowl. Add half of dry ingredients to pumpkin mixture and mix well. Add sour milk and mix; add remaining dry ingredients and mix until combined. Stir in pecans.
  4. Divide batter among the 24 paper-lined cups. Each should be about two-thirds full. Bake at 350 degrees F for 15-20 minutes. Let rest in tins for 10 minutes, then remove to a rack to cool completely.
For the Frosting
  1. While the cupcakes are baking, place the butter in a light-colored pan (NOT non-stick) and heat over medium heat until melted. Continue heating until bubbling is nearly stopped and butter begins to brown and smell nutty. This may take 10-15 minutes depending on your burner. Pour into a bowl and refrigerate until beginning to solidify, about 20 minutes. You want it to resemble softened butter.
  2. Once browned butter is ready, combine butter and shortening with electric mixer. You don’t have to use shortening, but I prefer to add a little bit to my buttercream frosting, because it tends to hold up better at room temperature. Add powdered sugar, half of the milk, vanilla, and salt. Beat at medium speed until combined. Add remaining milk and beat at high speed two minutes or until fluffy. Add additional milk 1/2 tablespoon at a time, or powdered sugar 1/2 cup at a time, if needed, to adjust consistency.
For the Glazed Pecans
  1. Combine sugar, butter, syrup, and salt in a small skillet over medium heat. Once butter is melted and mixture is combined, add pecans. Continue heating for 5-7 minutes until pecans are lightly toasted and well coated with mixture. Tip out of pan onto wax paper and let cool.
Assembly
  1. Frost the cooled cupcakes with the frosting, and top with a glazed pecan, if desired.
Notes
  1. Use whatever nuts you prefer, or leave them out entirely.
  2. Vanilla, cream cheese, chocolate, or maple frosting would all be delicious!
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