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5 from 2 votes

BANANA CUPCAKES with LEMON MARSHMALLOW BUTTERCREAM

Prep Time10 mins
Cook Time14 mins
Total Time24 mins
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.