epicurious
Cookie Butter Banana Cupcakes
Sweet and tender banana cupcakes topped with a cloud of cookie butter frosting are a guaranteed crowd-pleaser for all ages.
👥 10 Servings⏱️ Prep & Cook: 50 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●measuring cup
📝 Preparation Steps
1
Cupcakes
2
Place a rack in middle of oven; preheat to 350°. Line 10 cups of a standard 12-cup muffin pan with paper liners. Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a small bowl to combine. Finely mash 1 large banana, peeled, with a potato masher or fork in another small bowl; stir in ½ cup plain whole-milk yogurt (not Greek).
(125 g) all-purpose flour1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge banana, peeled1banana slices (optional)10
3
Using an electric mixer on medium-high speed, beat ¾ cup (150 g) sugar and ½ cup (1 stick) unsalted butter, room temperature, in a medium bowl until creamy, about ⏱️ 5 minutes (mixture will be quite sandy at first, then become creamier). Add 1 large egg and 2 tsp. vanilla extract and beat until smooth and fluffy, about ⏱️ 2 minutes.
(125 g) all-purpose flour1 cuplarge egg1. vanilla extract1 tsp
4
Reduce mixer speed to low and with motor running, add dry ingredients and banana mixture in 2 batches each, alternating between batches and mixing ⏱️ 30 seconds after each addition before adding the next. Using a rubber spatula, fold batter a few times to ensure all ingredients are incorporated (batter will be thick).
(125 g) all-purpose flour1 cuplarge banana, peeled1banana slices (optional)10
5
Using a #20 scoop or ¼ cup measuring cup, divide batter among liners in muffin cups. Bake cupcakes until slightly domed, golden, and surface springs back when gently pressed in the center, 18–⏱️ 22 minutes. Let cupcakes cool in pan.
6
Frosting and assembly
7
Using an electric mixer on high speed, beat 1 cup cookie butter, ½ cup (1 stick) unsalted butter, room temperature, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla extract in a medium bowl until smooth and creamy, about ⏱️ 3 minutes. If frosting seems very soft, chill up to ⏱️ 30 minutes, then beat again.
(125 g) all-purpose flour1 cupcookie butter (such as Biscoff)1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. vanilla extract1 tsp
8
Spread about 2 Tbsp. frosting over each cupcake and press a banana slice (10 total) into center of frosting on each cupcake if desired. Do Ahead: Cupcakes can be made 1 day ahead. Store loosely covered at a cool room temperature.
(125 g) all-purpose flour1 cuplarge banana, peeled1banana slices (optional)10
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