Very Banana Cupcakes

Doctored white cake mix and bananas baked into a delicious, moist and airy cupcake, and topped with a dollop of vanilla buttercream.

Yield: 2 dozen cupcakes
Banana Cupcakes
  • 1 white boxed cake mix
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 3 large eggs, at room temperature
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 small-medium ripe bananas
Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 1 cup vegetable shortening
  • 2 lbs pure cane sugar powdered sugar¹
  • 1/2 tablespoon clear vanilla extract²
  • 1/2 tablespoon butter vanilla³
  • 3-4 tablespoons milk
For Banana Cupcakes
  1. Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
  2. In a large bowl using an electric mixer, mix together boxed cake mix, water, oil, eggs, baking soda, and baking powder on medium speed, about 2 minutes. Mixture should be combined and smooth. Add bananas; mix until combined.
  3. Scoop batter into cupcake liners, no more than 2/3 full. Bake for about 12-15 minutes. Check cupcakes around 13 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 4 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
For Buttercream Frosting
  1. In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add vanilla and butter extracts; mix until combined.
  2. Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary. Adding the powdered sugar gets dusty - place a damp towel over the top of the mixer to shield flying powdered sugar dust.
  3. Continue to slowly add remaining powdered sugar; blend until completely combined.
  4. Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved. Eat & Enjoy!

Store Very Banana Cupcakes in an airtight container. Cupcakes will keep for 4+ days.

¹ For a creamy buttercream use pure cane sugar powdered sugar. If it doesn't say "pure cane sugar" it is beet sugar, which can leave buttercream gritty.

² Pure non-clear vanilla extract can be used instead of clear vanilla extract, however this will effect the color of the buttercream. It will make it less white.

³ Butter vanilla adds more butter flavor to the buttercream; it is subtle and worth adding but is not necessary.