Roasted Banana Cupcakes

Roasting the fruit before folding it into the batter gives these cupcakes a pronounced banana flavor and keeps them very moist. Honey, often paired with bananas, is added to the frosting.

Recipe excerpted from:Martha Stewart's Cupcakes by the Editors of Martha Stewart Living; photos by Con Poulos and others 2009 Clarkson Potter.

Roasted Banana Cupcakes

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    3 ripe bananas, plus 1 to 2 more for garnish 3/4 cup sugar
    2 cups cake flour (not self-rising), sifted 3 large eggs, separated
    1/2 teaspoon baking soda 1/2 cup sour cream
    1/2 teaspoon baking powder 1 teaspoon pure vanilla extract
    3/4 teaspoon salt Honey-Cinnamon Frosting (see link below for recipe)
    1/2 cup (1 stick) unsalted butter, room temperature

    directions

    Prep: 30 min Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 400 degrees F. Line standard muffin tins with paper liners. Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken). Meanwhile, sift together cake flour, baking soda, baking powder, and salt. Remove bananas from oven and let cool before peeling. Reduce oven temperature to 350 degrees F.

    • 2

      With an electric mixer on medium--high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add roasted bananas, and beat to combine. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Beat in vanilla.

    • 3

      In another mixing bowl, with electric mixer on medium speed, whisk egg whites to soft peaks; fold one-third whites into batter to lighten. Gently fold in remaining whites in two batches.

    • 4

      Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

    • 5

      To finish, fill a pastry bag fitted with a medium French-star tip (Ateco #863 or Wilton #363) with frosting. Pipe seven scallops around perimeter of cupcake, and pipe a large starburst in the center. Just before serving, thinly slice remaining bananas, and place 2 pieces on top of each cupcake.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving