Ingredients
- Cupcakes
- 3 ripe bananas (unpeeled)
- 2 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- Frosting
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup (8 ounces) cream cheese at room temperature
- 2 cups powdered sugar
- 1 cup (8 ounces) mascarpone
- 1 teaspoon vanilla extract
- pinch of kosher salt
- Optional Garnish
- 1-2 ripe bananas, sliced
- peanut butter chips
Preparation
Step 1
To make the cupcakes: Preheat oven to 400 F. Place 3 of the bananas (unpeeled) on a rimmed baking sheet and roast for 15 minutes (the peels will darken). Transfer the baking sheet to a wire rack and let the bananas cool. Reduce oven temperature to 350 F. Line cupcake pans with paper liners.
In a medium bowl, sift the flour, baking soda, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating well after each addition. Peel the bananas and add them to the bowl (there may be liquid in the peels, I didn't add it to the batter). Beat to combine. Alternately add the flour mixture in 3 additions and the sour cream in 2, beginning and ending with the flour mixture, beating just until combined. Mix in the vanilla.
In a clean bowl, beat the egg whites until soft peaks form. Stir one third of the whites into the batter to lighten it, then gently fold in the remaining egg whites.
Divide the batter among the prepared liners, filling them about 3/4-full. Bake for 18-20 minutes, or until the tops of the cupcakes spring back when lightly pressed, and a toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let the cupcakes cool for about 5 minutes before removing them to the racks to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy, about 3 minutes. Add the mascarpone, vanilla and salt and beat on low speed just until combined (if you beat too vigorously or too long after adding the mascarpone, the frosting might curdle). Transfer the frosting to a piping bag fitted with a decorative tip. Frost the cupcakes and garnish with banana slices or peanut butter chips, if desired.
Makes 16 cupcakes