Very Banana Cupcakes
A light, moist, and airy treat made with a doctored white cake mix and bananas, topped with vanilla buttercream for the perfect sweet bite.
Ingredients
Banana Cupcakes
- 1 white boxed cake mix
- ¾ cup water
- ¼ cup vegetable oil
- 3 large eggs, at room temperature
- ¾ 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 powdered sugar ¹
- ½ tablespoon clear vanilla extract ²
- ½ tablespoon butter vanilla ³
- 3-4 tablespoons milk
Instructions
For Banana Cupcakes
- Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
- 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.
- Scoop batter into cupcake liners, no more than ⅔ full or use a #24 disher. 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
- In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add vanilla and butter extracts; mix until combined.
- 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.
- Continue to slowly add remaining powdered sugar; blend until completely combined.
- 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.
- Decorate Very Banana Cupcakes. Eat & Enjoy!
Notes
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 affect 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.
