1/4 cup plain yogurt 1/3 cup finely chopped pecans optional
4 Tbsp unsalted butter softened
1/2 cup maple syrup
2 Tbsp whipping cream
1 tsp vanilla extract 1 tsp maple extract
1/4 tsp salt
3 to 3 1/4 cups powdered sugar
coarse sugar, optional
Preheat oven to 350f degrees. Line a 12 cup muffin tin with paper liners. To prepare cupcakes, whisk together flour, baking soda, baking powder, nutmeg and salt in a medium bowl. Beat butter with mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3-4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas.
Stir in half the dry ingredients with a rubber spatula, add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide evenly among the muffin tins.
Bake 20-25 minutes until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cook on wire rack.
To make butter cream, combine butter, maple syrup, cream, vanilla and maple extracts and salt; beat with mixer at medium speed until well combined. Gradually beat in powdered sugar until the frosting is smooth and spreadable(frosting will thicken a bit as it stands). Spread butter cream on top of cupcakes. Sprinkle with coarse sugar if using.
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