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Prep 25min
Total60min
Servings12
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Ingredients
Banana Cupcakes
1
cup plus 2 tablespoons Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup butter, melted
1/4
cup granulated sugar
1/4
cup packed brown sugar
2
eggs
2
cups mashed very ripe bananas (4 medium)
1
teaspoon brandy extract
Maple Buttercream Frosting
1/2
cup butter, softened
2 1/2
cups powdered sugar
3
tablespoons milk
1
tablespoon real maple syrup
1/2
teaspoon vanilla
Garnish
Real maple syrup
4
to 5 slices bacon, crisply cooked, crumbled
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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2
Make Banana Cupcakes. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat melted butter, granulated sugar and brown sugar until blended. Beat in eggs, one at a time, then bananas and brandy extract. Beat in flour mixture gradually just until blended. Fill muffin cups about 3/4 full.
3
Bake 25 to 30 minutes or until golden brown. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before frosting, about 30 minutes.
4
Make Maple Buttercream Frosting. In medium bowl, beat butter and powdered sugar until blended. Beat in remaining frosting ingredients until smooth. Frost cupcakes; garnish each with a drizzle of syrup, then sprinkle with bacon.
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Drizzle the syrup slowly on top of the cupcakes. Because it tends to be a bit thin, it will drip quickly and easily.
As a substitute for the crispy bacon, try caramelizing sliced banana pieces over low heat with a little bit of brown sugar.
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Nutrition Facts are not available for this recipe
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