Banana Buttermilk Cupcakes

Happy birthday Doodle!

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In this country, buttermilk is only available at the larger grocery stores in 1-litre cartons.  So after we made buttermilk pancakes the other day, we had 3 1/2 cups of buttermilk left to deal with.  I know that some people drink it as a beverage, but I can’t quite bring myself to do that.

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I found this recipe from Canadian Living, and, as I happened to have some bananas handy, I figured I’d give it a try.

So.  Grab two nice soft bananas (not overripe, but sweet enough) and mash them up with a fork.  This will give you about 3/4 cup mashed banana.  And if it gives you more, then just roll with it.

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Preheat your oven to 350°F and line a standard muffin tray with cups.

With an electric mixer, cream together 1/2 cup butter and 3/4 cup packed brown sugar until they’re pale and fluffy.  If you think you’ve beaten them enough, just hold off for another minute or two.  Trust me, it’s worth it.

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Add in an egg.  I didn’t want to put this one in because the speckles were so pretty.

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Alas. So long, fella. You were a good egg.

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Now work in your banana, as well as 1 teaspoon vanilla.

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In another bowl, whisk together 1 1/4 cups all-purpose flour1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.  Pour yourself 1/2 cup buttermilk.

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Add the flour slowly, alternating with the buttermilk.  You’ll want three additions of flour to two of the buttermilk.

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Spoon that glorious banana-y-ness evenly into your 12 liners and bake for 20-25 minutes, until a toothpick inserted into the centre of the centre cupcake comes out clean.

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The recipe didn’t give me any options for icing (though the Pie and I think either a mild lemon icing or a mocha cream cheese, or even straight Nutella would work really well), so I decided to do a dusting of cinnamon sugar.

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In a small bowl, mix together 1/4 cup granulated sugar with 1 tablespoon cinnamon.

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In another bowl, melt 1/4 cup butter.

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While the cupcakes are still pretty hot, paint the tops with butter. Despite what the picture shows, it’s easier and tidier to do this while holding the cupcake upside down over the butter bowl. But I only have so many hands.

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Then dip each cupcake into the sugar so the tops are entirely coated.

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I actually coated each one once, then, after the butter had permeated the sugar a bit, dipped them again. Then I let them cool completely on a wire rack.  So tasty, with a nice crunchy top!

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

12 thoughts on “Banana Buttermilk Cupcakes”

  1. I have a recipe for a chocolate buttermilk cupcake that is really good. I like the flavor buttermilk adds-makes it not so sweet.
    My grandparents used to love buttermilk with cornbread crumbled up in it. That’s a southern thing, I think!

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    1. Yes, buttermilk generally makes for a nice fluffy and not-too-sweet cake, which is why the Pie and I like it in our pancakes so much.

      Did they eat the buttermilk/cornbread with a spoon?

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      1. Yes, they did, out of big cups. As a child, I thought they were crazy, but now I can sort of see the appeal! I may have to try it the next time I make cornbread.

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  2. You can make substitute buttermilk by souring your own milk with lemon juice or vinegar, to save having to by 1L of buttermilk at a time.

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  3. WOW, What a splendid recipe and blog. My youngest son is addicted to bananas and he’ll definitely gobble them up before I will manage to save some for the rest of the family.

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