Banana Pumpkin Pie Cupcakes

Banana Pumpkin Pie Cupcakes

If you want a cupcake that will please a crowd then look no further.  These cupcakes are great as a snack or for dessert. 


1/2 Cup Softened Butter

1 Cup Sugar

2 Eggs

3 Medium Mashed Ripe Bananas

1/4 Cup Buttermilk or Sour Milk

3 Teaspoons Vanilla Extract

2 Teaspoons Pumpkin Pie Spice

2 Cups Cake Flour

1 1/2 Teaspoons Baking Powder

1/4 Teaspoon Baking Soda

1/8 Teaspoon Kosher Salt


2 Cup Confectioners’ Sugar

1/2 Cup Softened Butter

2 Teaspoons Vanilla Extract

3 Tablespoons Milk

Preheat your oven to 350° F.  In a large size bowl, cream the butter and sugar until light and fluffy.  Add the eggs one at a time.  Beat well after each egg is added.  Add the mashed bananas, buttermilk, vanilla and pumpkin pie spice.  Beat well.  In a medium size bowl combine the cake flour, baking powder, baking soda and kosher salt.  Gradually add the flour mixture to the wet mixture.  Mix well.  Pour the batter into paper lined muffin cups two thirds full.  Bake for 20 minutes until done.  Remove from the oven and cool for 10 minutes on a wire rack.  Remove from the muffin cups and let cool completely on wire racks.  For the frosting: In a large size bowl, beat the confectioners’ sugar and butter until fluffy.  Beat in the vanilla and the milk.  Pipe the frosting over the cupcakes.  Makes 1 1/2 dozen


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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