Ingredients

The following ingredients have 15 Servings
  • 1 1/2 cups (6 3/8 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 large ripe banana, mashed (about 1/2 cup mashed)
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 teaspoon unflavored gelatin
  • 1/2 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 large ripe banana, mashed (about 1/2 cup mashed)
  • 1 cup (2 sticks) unsalted butter, preferably cultured, at cool room temperature (in warmer months I’d recommend substituting at least 1/4 cup of butter with vegetable shortening for stability).
  • 2 to 3 cups powdered sugar, or as needed
  • 1 to 3 tablespoons heavy cream, as needed
  • 1/2 teaspoon vanilla extract
  • food coloring (optional)

Instruction

  • Preheat oven to 350 degrees F. Line a muffin pan with paper liners.In a bowl, whisk together flour, baking powder and salt and set aside.In a large mixing bowl or the bowl of a stand mixer, beat buttter and sugar on medium/medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Mix in mashed banana and vanilla and mix until combined, scraping down the sides of the bowl as needed.Add half of dry ingredients to mixing bowl, mixing on low speed until almost incorporated. Drizzle in half of milk while the mixer is going on low speed. Add remaining dry ingredients, followed by remaining milk, mixing until just combined and no streaks of flour remain. Scoop a scant 1/4 cup (or use a large cookie scoop) into cupcake liners, filling each cavity about 2/3 full.Bake for 18 to 20 minutes, until edges are lightly golden and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack for 10 minutes, then remove cupcakes from pans to cool completely. Once cool, use a 1-inch circle cutter to core the cupcakes about 1″ deep in the middle. Discard cores (chef’s snack!)To prepare mousse, sprinkle gelatin over 1 tablespoon cold water in a small dish and set aside to soften.In a chilled mixing bowl or a metal bowl of a stand mixer fitted with the whisk attachment, beat cream until frothy and thick. Slowly sprinkle in sugar and continue beating until cream holds  medium-stiff peaks (careful not to overbeat it or you’ll end up with butter).Puree banana in a blender or food processor or, if it is really ripe, just mash well until no large chunks remain. Just don’t do this until the very last minute to prevent the banana from browning.Briefly warm gelatin in the microwave (cook for about 5 seconds on high speed) until melted, then combine with banana in a mixing bowl. Add about half of whipped cream and fold to lighten mixture. Add remaining whipped cream and fold until evenly incorporated. Transfer to a piping bag fitted with a large round tip and pipe filling into centers of cupcakes until it is flush with the top. Refrigerate cupcakes while you prepare the buttercream.For frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream if needed. Depending on the temperature and consistency of your frosting, continue alternating additions of cream and powdered sugar, until frosting is light and fluffy. In warmer months you may not need any cream at all, just use your judgement here. Add vanilla and food coloring and beat until evenly incorporated. Spread or pipe onto cooled cupcakes; top with sprinkles, banana chips, or other decorations, as desired.