Fluffy Banana Cupcakes with Mascarpone Cream Frosting

I absolutely love banana bread, mainly because I eat plenty of bananas and often end up with extras that are perfect for baking when they get too ripe ;D In this case, I went with banana and apple cupcakes that turned out super fluffy and creamy, with the apple and banana making the inside even more moist… mmm, they were already fantastic just like that! But when I originally thought up this recipe, I was planning to top them with some nuts, granola, or a crumble topping, but… I forgot ;D

Since I had some leftover mascarpone cheese, I decided to make a mascarpone cream frosting instead. I think the combination turned out beautifully, the cheese gives the cream more structure while also adding that subtle umami touch. Since I made the cupcakes less sweet, the extra sweetness from the frosting brought everything together even better than I expected! This is a simple but delicious recipe based on banana bread as the cupcake base and frosted with a delicious whipped cream and mascarpone cheese frosting, let’s check the recipe!

Fluffy Banana Cupcakes with Mascarpone Cream Frosting

Servings: 12
Time: 50mins
Difficulty: Normal
Rating: ★★★★★
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Try out these deliciously simple cupcakes with a creamy mascarpone cheese frosting, easy to make and adicting to have some!!!! ;D

Ingredients

Brown Sugar – 90g
Flour – 200g
Baking Powder – 1 Teaspoon
Sunflower Oil – 60ml
Egg – 1 large
Bananas – 2 (Ripe, About 260g Peeled)
Apples – 2 Small
Milk – 1 Tablespoon
Cinnamon – A Pinch
Salt – A Pinch
Double Cream – 100ml (Cold)
Mascarpone Cheese – 100g (Cold)
Vanilla Sugar – 1 tablespoon (Or White Sugar)

Directions

Preheat the oven to 160ºC. Prepare two muffin tins with a capacity for 6 muffins each. Line them with muffin cups or squares of non-stick paper.

In a bowl, combine the sunflower oil at room temperature and the sugar. Whisk vigorously until you get a smooth mixture. Add the egg and cinnamon until everything becomes a delicious cream.
Peel and slice the ripe bananas. Mash or blend them until you get a paste.
Add the milk and mash a little more. Finally, add this mixture to the butter and sugar mixture. Mix until you get a smooth combination.
In another bowl, combine the flour, baking powder, and salt. Mix well, then add this mixture to the final batter. Use a wooden spoon and mix until everything is perfectly blended.

Peel and chop the apples. Add them to the batter and mix again.

Then divide the batter among the muffin tins and place everything in the oven. Bake for approximately 30 to 40 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.

While the muffins are baking, prepare the frosting. In a bowl, combine the cream, mascarpone cheese, and vanilla sugar. Whisk vigorously until the mixture is silky and creamy, you want stiff peaks. Refrigerate until the cupcakes are ready.
Remove the cupcakes from the oven and let them cool slightly. Then remove them from the pan and let them cool completely before generously covering them with the sweet mascarpone cream, because if you try to cover them while they are still warm, you risk the cream starting to melt. Enjoy!!

Notes: Make sure your bananas are very ripe for the best flavour and natural sweetness Don’t overmix the batter once you add the flour to avoid tough cupcakes. The mascarpone frosting needs to be kept cold, so refrigerate the frosted cupcakes if not serving immediately. You can substitute the apples with other fruits like blueberries or chopped walnuts. You can also bake it on a large cake mould, just adjust the baking time that will be longer, about 45 to 55 minutes. After adding the cream frosting, you can sprinkle with other toppings, like chocolate, granola, dried fruits, whatever you like. Lasts well in the fridge for up to 3 days.

This recipe for Fluffy Banana Cupcakes with Mascarpone Cream Frosting was originally created on BakeAfter.com. Esta receita de Queques de Banana e Maçã com Mascarpone foi publicada em português no Iguaria.com.