Banana Crumb Snack Cake Cupcakes
Snack cake cupcakes bursting with bananas and cinnamon, and capped with a crumb topping.
Ingredients
Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, melted and cooled
Banana Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup milk
- 1 and ½ teaspoons vanilla extract
- ½ cup unsalted butter, soften to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 3 medium bananas, mashed
Instructions
Crumb Topping
Banana Cupcakes
- Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
- In a medium-sized bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a measuring cup or small bowl, mix together milk and vanilla extract. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about 2-3 minutes, or until light and fluffy. Add eggs one at a time; mixing until fully combined.
- Slowly add half of flour mixture and half of milk mixture to wet ingredients; mix until combined. Add remaining flour and milk mixtures; mix until combined. Add mashed bananas; mix until combined.
- Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. Sprinkle tops with crumb topping, making sure to completely cover and evenly distribute.
- Bake for 16-20 minutes. Mine baked perfectly at 18 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from the oven and allow cupcakes to cool in the cupcake pan for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Store Banana Crumb Snack Cake Cupcakes in an airtight container; will keep for 3+ days.
Recipe from Fresh April Flours.
