Banana Cupcakes with Cinnamon Buttercream

Ingrédients

1 1/2 cups plus 3 tablespoons cake flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 cup light brown sugar, packed

1/4 cup white sugar

1/4 cup sour cream

1/4 cup plus 1 tablespoon vegetable or canola oil

1 teaspoon pure vanilla extract

1 large egg

1 1/2 cups mashed ripe bananas, (about 3 large bananas)

2 sticks unsalted butter, room temperature

1/2 teaspoon cinnamon

Dash of salt

1 teaspoon pure vanilla extract

3 tablespoons half and half

4 cups powdered sugar

Instructions

For the Cupcakes

Preheat oven to 350 degrees.

Line two cupcake tins with fourteen paper liners and set aside.

In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt and cinnamon and set aside.

Add the sugars, sour cream, oil, vanilla and egg to a large mixing bowl. Mix with an electric mixer or by hand to combine. Add the bananas and mix well. Add the dry ingredients and mix just to incorporate. Do not over mix.

Using a large cookie scoop, fill paper liners 3/4 full with the batter.

Bake for approximately 20 minutes or until a toothpick inserted into the center of cupcakes comes out with moist crumbs on it.

Allow cupcakes to set in pans for about five minutes, then transfer to a wire cooling rack until completely cooled.

For the Cinnamon Buttercream

Add the butter to a large mixing bowl. Using an electric mixer, mix the butter until light and creamy.

Add the cinnamon, salt, vanilla and half and half, and mix to combine.

Add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Mix until frosting is creamy and smooth.

If frosting is a little too thick, add a little bit of half and half, starting with one teaspoon. If frosting is a little too thin, add a little more powdered sugar.

Fill a cake decorating bag two thirds full with frosting. Pipe frosting onto cooled cupcakes.

Refrigerate any leftover frosting for up to one week.