Banana Butterscotch Cupcakes!

Oh, my word these cupcakes are one of my ALL TIME favorites to bake and eat with my family. They even supersede the ones I buy from specialty bakeries! These cupcakes have a unique but yummy flavor combination of bananas, butterscotch chips and brown sugar. The frosting is literally bursting with flavor! Yum!!

I started making these about five or six years ago. I loved them so much that I made sure to keep them around for when I felt like surprising my kids with a little something sweet. They absolutely love these!! I have a list of favorite treats that I cycle through making, about once a month and these babies got added to the list!

I love to set up little baking dates with my Libby and Finny. The kids always have so much fun being a part of the whole process! They truly are the best helpers and the cutest little bakers. They just can’t seem to get enough of that creamy, butterscotch, banana, mixture!

Right below I’ve included this beloved recipe of mine. I hope you and your families enjoy eating them and making them as much as we do! If you try them, let me know what you think. They are perfect for parties because they are so unique and can last several days, as long as you refrigerate them. 

“The Cupcake Deck” by Elinor Kilvans

1 1/4 C. flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 Tablespoons room temperature butter

1 cup sugar

2 medium bananas broken into 1-inch pieces

2 large eggs

1/2 teaspoon vanilla extract

1/4 cup buttermilk

1 cup butterscotch chips

Frosting:

1/4 cup half and half

3/4 cup packed light brown sugar

1/2 cup room temperature butter

1 cup powdered sugar

1/2 teaspoon vanilla

350′ oven

Sift the flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium, beat the butter and sugar until blended and creamy. Next, add the banana, and blend. Drop in the eggs and blend. Add vanilla and beat for 1 minute. Slowly add half the flour mixture. Mix in buttermilk. Mix in remaining flour mixture until batter looks smooth. Stir in butterscotch chips.

Fill each paper cupcake liner and bake about 25 minutes. Let cool before icing.

Frosting:

In a medium saucepan, heat the half and half, and the brown sugar over low heat until brown sugar melts. Increase the heat to medium-high, bring to boil, and boil for 1 minute, stirring often. Pour into a small bowl and refrigerate about 45 minutes.

In a large bowl, beat the butter and powdered sugar with an electric mixer on low speed until smoothly blended about 2 minutes. Add the vanilla and brown sugar and beat on medium until smooth and creamy.

If you love this banana butterscotch recipe, be sure to check out the rest of our recipes!

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