BANANA CUPCAKES with LEMON MARSHMALLOW BUTTERCREAM

I was craving cake not long ago and had the idea to combine banana and lemon flavors. The result was this delicious banana cupcake that is light and sweet and utterly perfect! The cake stays moist for days and the flavorful frosting really makes these treats amazing! Enjoy.

Banana Cupcake Recipe with Lemon Frosting

Yields 24 cupcakes

• 2 1/2 cups flour
• 3 medium ripe bananas, smashed (about 1 1/2 cups)
• 1 1/4 cups sugar
• 1/2 cup butter, softened
• 1/2 cup buttermilk (or 1/2 cup regular milk + 1 tsp lemon juice)
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla extract

DIRECTIONS

Preheat oven to 400 degrees F. Place cupcake liners in a muffin pan. Set aside.

Beat all ingredients in a large bowl with an electric mixer on low for 30 seconds. Scrape the sides of the bowl. Increase mixer speed to high and beat for 3 minutes. Spoon batter into cupcake liners until about 2/3 full.

Bake for 13-14 minutes, until tops are pale golden. Cool completely before frosting. Store in an airtight container.

Lemon Marshmallow Buttercream Frosting

• 1 cup softened butter
• 1 7-oz container marshmallow cream
• 2 cups powdered sugar
• 1 TBSP lemon zest (1 medium lemon)
• 1 TBSP fresh lemon juice (1/2 of 1 medium lemon)
• 3-4 drops yellow food coloring, if desired

Combine all ingredients in a mixing bowl. Mix on medium-high speed, scraping bowl occasionally. Mix until ingredients are incorporated and frosting has a whipped appearance, about 3-4 minutes. Pipe onto cupcakes, adding any sprinkles on top that you’d like.

Frosting is adapted from my Marshmallow Buttercream Frosting recipe that is quite honestly, the BEST buttercream recipe EVER.

My helpers were anxiously watching the cupcakes baking…

 Can you see how much I love my Crisp Cooking zester?! I use it all the time!

BANANA CUPCAKES with LEMON MARSHMALLOW BUTTERCREAM

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Servings: 24

Author: Butter With A Side of Bread

Ingredients

• 2 1/2 cups flour
• 3 medium ripe bananas smashed (about 1 1/2 cups)
• 1 1/4 cups sugar
• 1/2 cup butter softened
• 1/2 cup buttermilk or 1/2 cup regular milk + 1 tsp lemon juice
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla extract
• FROSTING:
• 1 cup softened butter
• 1 7- oz container marshmallow cream
• 2 cups powdered sugar
• 1 TBSP lemon zest 1 medium lemon
• 1 TBSP fresh lemon juice 1/2 of 1 medium lemon
• 3-4 drops yellow food coloring if desired

Instructions

• Preheat oven to 400 degrees F. Place cupcake liners in a muffin pan. Set aside.
• Beat all ingredients in a large bowl with an electric mixer on low for 30 seconds. Scrape the sides of the bowl. Increase mixer speed to high and beat for 3 minutes. Spoon batter into cupcake liners until about 2/3 full.
• Bake for 13-14 minutes, until tops are pale golden. Cool completely before frosting. Store in an airtight container.
• FROSTING:
• Combine all ingredients in a mixing bowl. Mix on medium-high speed, scraping bowl occasionally. Mix until ingredients are incorporated and frosting has a whipped appearance, about 3-4 minutes. Pipe onto cupcakes, adding any sprinkles on top that you'd like.

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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