Banana Butterscotch Cupcakes Recipe

“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
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 medium bowl and set aside.
In a large bowl, using an electric mixer on medium, beat the butter and sugar until blended and creamy. Add the banana, and blend. Add the eggs, blend. Add vanilla and beat for 1 minute. 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.
In medium saucepan heat half and half and 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 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
These cupcakes are absolutely AMAZING. I made these in little muffin tins, and Noah loves carrying around a little cupcake in his hand! I made a double batch of these, but they didn’t last long! They were so yummy.
Have a fresh and fun day,
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