Best Banana Cupcakes With Caramel Butter Cream Frosting Martha Stewart Recipes

BANANA CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Frosting:In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Beat in butter until smooth, 2 minutes. Reduce speed to low and beat in confectioners' sugar and salt until well combined.
• Increase speed to medium and beat until frosting is smooth and fluffy, about 1 minute. Transfer to an airtight container and refrigerate until firm, at least 3 hours and up to overnight.
• Cake:Preheat oven to 350 degrees. Lightly brush two 9-inch round cake pans with room-temperature butter. Line bottoms of pans with parchment rounds; lightly brush parchment with butter.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk together melted butter, oil, granulated sugar, and bananas. Whisk in eggs and vanilla until well combined. Stir in flour mixture in two additions, alternating with buttermilk and beginning and ending with flour.
• Divide batter between prepared pans and bake until cakes are golden and a tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 15 minutes. Turn cakes out onto rack, remove parchment, and let cool completely. Cakes can be frozen, tightly wrapped in plastic, up to 2 months.
• Place a cake layer, bottom-side down, on a cake stand. In a small bowl, stir grated chocolate into 1 cup frosting. Using an offset spatula, spread frosting evenly over top of cake. Top with remaining cake layer, bottom-side up. Refrigerate until firm, about 15 minutes. Spread remaining frosting evenly over top and sides of cake. Top with shaved chocolate. Cake can be assembled and refrigerated up to 1 day in advance; bring to room temperature before serving.

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

CARAMEL BUTTERCREAM (MARTHA STEWART RECIPE)

Steps:

• 1. Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool. Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl. Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.) Read more at Marthastewart.com: Caramel Buttercream - Martha Stewart Recipes

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
• Honey-Cinnamon Frosting: In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.