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  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter,
  • softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed very ripe bananas
  • 1/4 cup plain yogurt
  • 1/3 cup finely chopped pecans
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup maple syrup
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/4 teaspoon salt
  • 3 to 3 1/4 cups powdered sugar
  • Coarse sugar (optional)


  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. To prepare cupcakes, whisk together flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
  3. Beat butter with a mixer until smooth, about 30 seconds. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide evenly among the muffin cups.
  4. Bake 20 to 25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool in the pan 5 minutes, then remove and cool on a wire rack.
  5. To make buttercream, combine butter, maple syrup, cream, vanilla and maple flavoring, and salt; beat with a mixer at medium speed until well combined. Gradually beat in powdered sugar until the frosting is smooth and spreadable (frosting will thicken a bit as it stands).
  6.  Spread buttercream on top of cupcakes. Sprinkle with coarse sugar, if using.
Buttercream recipe by Julie Hession.

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The recipe was originally published as Banana Cupcakes with Maple Buttercream on

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