Banana Cupcakes with Amaretto Buttercream
Indulge in the perfect harmony of rich, fruity sweetness and nutty sophistication with these Banana Cupcakes with Amaretto Buttercream. Made with overripe bananas for natural sweetness and moist texture, these cupcakes are a delightful twist on a classic favorite. Each tender cake is crowned with a luxuriously creamy Amaretto buttercream frosting, infused with the warm, almond-like essence of Amaretto liqueur. Easy to whip up with a simple combination of pantry staples, these treats are ready in under 40 minutes, making them perfect for special occasions or an irresistible weekday dessert. Whether you're hosting a gathering or simply treating yourself, these banana cupcakes are guaranteed to impress.
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Ingredients
- 3 pieces Overripe bananas
- 115 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 120 milliliters Buttermilk
- 230 grams Unsalted butter (softened for frosting)
- 360 grams Powdered sugar
- 3 tablespoons Amaretto liqueur
- 1 tablespoons Heavy cream
- 1 teaspoons Vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a large mixing bowl, mash the overripe bananas until smooth. Set aside.
Step 3
In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Step 4
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Step 7
Fold the mashed bananas into the batter until evenly incorporated. Do not overmix.
Step 8
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 9
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 10
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 11
While the cupcakes are cooling, prepare the Amaretto buttercream. In a medium bowl, beat the softened butter until creamy and fluffy, about 2 minutes.
Step 12
Gradually add the powdered sugar to the butter, about 1/2 cup at a time, beating on low speed. Once all the sugar is incorporated, increase the speed to medium and beat for an additional 1-2 minutes.
Step 13
Mix in the Amaretto liqueur, heavy cream, and vanilla extract. Beat on medium-high speed until the frosting is light and creamy, about 2-3 minutes.
Step 14
Once the cupcakes are completely cooled, pipe or spread the Amaretto buttercream onto each cupcake as desired.
Step 15
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
| Serving size | (1853.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6230.3 |
| Total Fat 304.3g | 0% |
| Saturated Fat 188.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1161.0mg | 0% |
| Sodium 2819.8mg | 0% |
| Total Carbohydrate 844.6g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 639.1g | |
| Protein 43.2g | 0% |
| Vitamin D 348.9IU | 0% |
| Calcium 366.9mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2289.4mg | 0% |
Source of Calories