This past weekend I was able to celebrate Father’s Day with my dad! It’s always so much fun when I get to spend time with my family since we still live a few hours a part. With my little brother heading off to study abroad, they came up to Orlando for the weekend. We drove over Saturday and Sunday and spent the days lounging by the hotel pool, lazy river and crushing other visitors in music trivia contests.
Safe to say, it was a great weekend. On top of everything, I made sure to squeeze in enough time to make my dad something special for Father’s Day! I definitely got my love of baking and cooking from him. Ever since I can remember, I have been helping him in the kitchen. He’s also a great taste tester because, if he doesn’t like it, you’ll know. HA.
My dad is a huge fan of banana bread! Like HUGE. He loves it. So I took the banana bread idea and combined the flavors with the base of a simple cupcake recipe. I have also been trying to find new and interesting frosting recipes aside from a basic butter creme. Even though a lot of people seem to pair banana cupcakes with a cream cheese frosting I didn’t think that sounded good and my dad (like me) is allergic to milk. So I opened up my cook books, searching for something unique that would compliment this light, refreshing cupcake and that’s when I found brown sugar frosting!
It was fairly simply to make and when it turned out perfectly, I was so excited. It was not too sweet like a normal frosting and had a really classic taste that did nothing but compliment the cupcake.
When looking for a new recipe, I refer to quite a few books and combine certain parts of each recipe to make the flavor I want. I love to use America’s Test Kitchen, popular baking books like DC Cupcakes and Carlos Bakery as well as old fashioned cookbooks from friends or a thrift store. If all else fails, I almost always refer to my copy of the Joy of Cooking. Each recipe is fool proof and gives you the perfect base to start from! Once you learn more about baking, you can easily look a recipe and alter the combinations like I do now. Until then, feel free to use my recipes here!
Alright, enough chatting. Time to get to business. This cupcake is ideal for the summer as the banana is so refreshing and the cupcake is light but still with a classic, heaviness. I used Silk milk in the frosting in place of whole milk but if you are lucky enough not to suffer from a milk allergy, feel free to use whole milk.
- 1½ Cup all purpose flour
- ¾ Cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ teaspoon salt
- 3 bananas
- ¼ Cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 large egg
- 2-3 tbsp all purpose flour
- ½ cup Silk milk (or whole milk)
- 1 tsp vanilla extract
- 1 stick of butter
- ½ Cup packed brown sugar
- Preheat the oven to 350
- In a large measuring cup, combine the flour, baking powder, baking soda and salt together. Mix lightly with a fork until combined.
- In a small bowl, mash the bananas with a fork until mushy. In a stand mixer, mix the bananas, vanilla and oil on medium speed until combined. Add the egg and sugar and mix until combined.
- Pour the flour mixture into the wet mixture and mix on low-medium speed. The mixture will look thick like a cookie dough at first and eventually become much smoother and thiner.
- Remove the stand mixer and lightly mix by hand using a rubber spatula.
- Line a cupcake tin with baking sheets and spray lightly with avocado oil cooking spray. Fill each tin about 2/3 of the way full. Bake for 15 minutes or until you can stick a toothpick in the center and it comes out clean. Let cool completely.
- Meanwhile, make the frosting. In a small saucepan, combine the flour and silk milk, and whisk on continuously on medium heat until the mixture becomes thick. It should look thick like pancake mix! Remove from heat and let cool.
- Once cool, transfer the milk mixture to a medium bowl. Add the brown sugar, vanilla and butter and mix with a hand mixer on low-medium speed until light and fluffy.
- Using a piping bag with a large tip, pipe the frosting onto the cupcakes. Enjoy!
- If the frosting is too thin, feel free to add 1/3 cup of confectioners sugar to thicken it up.
- Make sure the bananas are cooked all the way through in the cupcake. If you fill the tin too high, it won't cook in 15 minutes and will be gooey inside.