Roasted Banana Cupcakes with Fluff Buttercream

For the roasted banana:

Preheat oven to 350 F. Put bananas on a parchment lined cookie sheet and bake for 15-20 minutes until the peels are black, they smell really good and the juices are seeping out. When done, remove them from the oven and set aside to cool. Once cooled, peel the bananas.

For the Roasted Banana Cupcakes:

Preheat oven to 350 F. Line mini muffin pans with cupcake liners. Set aside.

In a medium bowl whisk together your flour, baking powder, baking soda, salt and cinnamon. Set aside.

In the bowl of a standing mixer cream together butter, brown sugar and vanilla for 2-3 minutes until light and well mixed, scraping down the bowl a couple times. Scrape down the bowl again, then add your egg and 3/4 cups of the roasted banana. Mix until combined.

Add 1/3 of the dry ingredients into the creamed mixture. Then add 1/2 the buttermilk, 1/3 of the dry, the rest of the buttermilk and then the rest of the dry ingredients. So basically, you are combining the ingredients ins steps: 3 dry, 2 wet. Mix until well combined. Fill your muffin cups 3/4 full.

Bake for 10-12 minutes until a toothpick inserted comes out clean.

For the Marshmallow Fluff frosting:

Beat butter until light and fluffy about 2-3 minutes. Add in Marshmallow Fluff and mix again until combined. Add in sugar and vanilla. Beat until combined. Add in milk to thin it into a pipeable consistency.

To make the ruffles: I used a Wilton tip #102 (has rectangle opening and it’s larger on one side, smaller on the other). I started at one end holding the larger side of the tip towards the cupcake and holding the icing bag on an angle zig zagged back and forth, repeating until the cupcake was covered. Then I added some sprinkles, because everything is prettier with sprinkles.

For a much better tutorial on ruffles click on the related blog link.

Cupcakes: adapted from Canadian Living.

Marshmallow Buttercream Frosting: adapted from How Sweet Eats.

Enjoy!