Yield
48 mini cupcakes
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

How to Make It

Step 1

Preheat oven to 350 degrees. Combine bananas and lemon juice in a small bowl; set aside. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture. Place paper baking cups in 2 (24-cup) mini muffin pans lined with mini paper baking cups coated with cooking spray. Spoon batter into cups, filling two-thirds full. Bake for 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Step 2

To prepare Vanilla Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Make 3 cups.

Step 3

To prepare Chocolate Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Step 4

To prepare Strawberry Frosting, beat butter, strawberry puree, and, if desired, extract, at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Step 5

Place 3 mini banana cupcakes in a dessert dish. Place 1 miniature scoop of each flavor of frosting on each cupcake to resemble scoops of icecream. Top each dessert with a drizzle of Chocolate Ganache, toasted pecans, mini chocolate candies, and 1 cherry.

Southern Living Big Book of Cupcakes; Dreamcakes Bakery

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