Banana Cupcake Recipe

Banana cupcakes are one of the best and easiest go-to baked recipes to salvage your overly ripe bananas that are close to getting bad. But more than salvaging, you can also level up your banana cupcake to taste like it’s one of a kind!

For this recipe, we are using Sweet and Salty Camote Chips by AFTECS as a special ingredient to make this recipe unique. To be used as a topper, these camote chips will add a sweet, salty, and crunchy kick to a sweet classic treat!

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled) 
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• 3/4 teaspoon salt 
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas) 
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature 
• 1/2 cup (100g) packed light or dark brown sugar 
• 1/2 cup (100g) granulated sugar 
• 2 large eggs, at room temperature 
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature 
• 2 teaspoons pure vanilla extract 
• 1/2 cup (120ml) buttermilk, at room temperature 
• AFTECS Sweet and Salty Camote Chips chopped

Preparation

Directions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners.
2. Whisk the flour, baking soda, cinnamon, and salt together in a bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, brown sugar, and granulated sugar together on high speed for about 2 minutes or until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
4. Add the eggs, sour cream (or yogurt), and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the mashed bananas until well-mixed.
5. With the mixer on low speed, gradually add the dry ingredients until incorporated. Slowly pour in the buttermilk and mix until combined. Be careful not to overmix. If needed, whisk by hand to ensure there are no flour pockets at the bottom of the bowl.
6. Pour or spoon the batter into the cupcake liners, filling each only 2/3 full to avoid overflow.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (about 30), bake for 11-13 minutes at the same oven temperature. Allow the cupcakes to cool completely before frosting.
8. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you prefer thicker frosting, add an additional 1/4 cup of confectioners' sugar.
9. Frost the cooled cupcakes as desired. Top with chopped camote chips.