I’ve got a little treat for your Friday.

And, I know these cupcakes have a long name.

They can’t just be banana cupcakes because roasting the bananas take these to a different place than non-roasted bananas would. And, they can’t just be roasted banana cupcakes because they kind of remind me of banana bread. A little. In a good, delicious way.

The maple buttercream is delicious. I want you to try it soo bad!

And I made mine mini. Because they are cute, and pop-able. And yes, eating three at once is okay. Because they are mini!

Now, if you desire a true cakey cupcake, these may not be for you. BUT they are so delicious and worth a try if you’re a little scared. They are moist and a little dense, packed with flavor — incredible. The combination of roasted bananas + maple buttercream = wow. So, so good.

Also, don’t be intimidated by the ingredient/step list. I have it broken down into sections, so it looks more complicated than it really is.

I think you are really going to enjoy these!

Method

Banana Cupcakes:

To begin:

Place 24 mini cupcake liners into two mini cupcake pans. Grease liners.

Start with:

2 bananas

Preheat oven to 400*. Cut bananas in half, lengthwise, and place on a baking sheet. Roast in preheated oven for 15 minutes, or until soft and skin is black. Set aside and let cool completely. Reduce oven heat to 350*.

Next:

1 c. cake flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Place all four ingredients in a mixing bowl. Stir well with a whisk.

Then:

1/3 c. milk (I used almond)
2 cooled, roasted bananas (from above)
1 tsp. vanilla extract

Mix together in a bowl.

5 Tbsp. butter, softened
1/2 c. white sugar
1 egg, at room temperature, beaten

Beat butter and sugar in a bowl until smooth. Add half the egg to the butter/sugar mixture. Beat until just combined. Add half of the banana mixture to the butter/sugar. Beat until just combined. Add remaining egg and banana mixture and mix until combined. Add to dry ingredients and, using a wooden spoon, mix until just combined.

Fill the muffin liners with batter, filling each about 3/4 full. Bake in 350* oven for 8-12 minutes, or until toothpick comes out clean.

Maple Buttercream

1 stick unsalted butter, very soft
3/4 c. powdered sugar
1.5 tsp. pure maple syrup
Small dash of salt

Beat butter until soft, fluffy and completely smooth. Add powdered sugar and beat well. Add maple syrup and salt and mix until combined.

Pipe buttercream onto cupcakes.

*Notes
-This made 24 mini cupcakes for me.
– Decorate cupcakes with sprinkles, chopped pecans or even sliced bananas!

Enjoy!