Banana Cupcakes w/Lemon Marshmallow Buttercream

By srumbel

I was craving cake not long ago and had the idea to combine banana and lemon flavors. The result was this delicious cupcake that is light and sweet and utterly perfect! The cake stays moist for days and the flavorful frosting really makes these treats amazing! Enjoy.
from butterwithasideofbread.com

Ingredients

• 2 1/2 cups flour
• 3 medium ripe bananas, smashed (about 1 1/2 cups)
• 1 1/4 cups sugar
• 1/2 cup butter, softened
• 1/2 cup buttermilk (or 1/2 cup regular milk + 1 tsp lemon juice)
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla extract
• Lemon Marshmallow Buttercream Frosting
• 1 cup softened butter
• 1 7-oz container marshmallow cream
• 2 cups powdered sugar
• 1 TBSP lemon zest (1 medium lemon)
• 1 TBSP fresh lemon juice (1/2 of 1 medium lemon)
• 3-4 drops yellow food coloring, if desired

Preparation

Step 1

Preheat oven to 400 degrees F. Place cupcake liners in a muffin pan. Set aside.

Beat all ingredients in a large bowl with an electric mixer on low for 30 seconds. Scrape the sides of the bowl. Increase mixer speed to high and beat for 3 minutes. Spoon batter into cupcake liners until about 2/3 full.

Bake for 13-14 minutes, until tops are pale golden. Cool completely before frosting. Store in an airtight container.
Yields 24 cupcakes

Lemon Marshmallow Buttercream Frosting
Combine all ingredients in a mixing bowl. Mix on medium-high speed, scraping bowl occasionally. Mix until ingredients are incorporated and frosting has a whipped appearance, about 3-4 minutes. Pipe onto cupcakes, adding any sprinkles on top that you’d like.