Raise your hand if you think I’m weird.
Or… don’t. I’ve already seen enough hands. Lately I’m developing a complex.
Here’s the deal: like bananas? Like avocados? These cupcakes were made for you. Yes—you. I had you in mind the whole time. We probably have a lot in common; it’s almost like we share a brain.
Someone I don’t share a brain with? My husband. He can calculate the final price of shoes at 30% off plus an extra 10% down to the penny, while I sometimes lose track of how many states there are and round a $78 grocery bill down to $50.
Pretty banana cupcakes with silky frosting that resembles Slimer? So cute, so sweet, so soft and fluffy? Mr. How Sweet’s worst nightmare. Only one thing would make it worse: coconut. I didn’t add that—I’m not mean.
So don’t feel bad if you want to slap me silly, or if you look at me like I have a third eye, or if you think my taste buds have gone off the deep end. It’s strange but adventurous—in an amazingly delicious way. Trust me. You must have trust.
Trust is important in our relationship. I create sometimes-weird things and you react—“that looks so good!” or “that looks… interesting…” or “what were you thinking?!” Even when we both know it’s odd, looks can be deceiving. Make these unconventional cupcakes and your taste buds will be rewarded. Take a big chewy bite and enjoy the softest, smoothest cupcake with a bright, fresh flavor. They will surprise you. I don’t lie.
Brown Sugar Banana Cupcakes
Makes 12–20 cupcakes, depending on scoop size
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 large egg
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- 1/4 cup sour cream
- 1/2 cup butter, melted
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Whisk together the flour, baking soda, salt, cinnamon and nutmeg; set aside. In a separate bowl, whisk the egg, then add the brown sugar and mix until smooth. Stir in the vanilla extract. Add the sour cream and melted butter and combine. Fold in the dry ingredients, then add the mashed bananas and mix until the batter comes together. The batter will be thick. Using an ice cream scoop or a 1/4-cup measure, portion batter into liners. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Avocado Buttercream
- 2 ripe avocados
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Pinch of salt
Scoop the avocado flesh into a bowl and cream together with the softened butter until smooth. With a mixer on low, add the powdered sugar one cup at a time until combined and smooth. Add the vanilla and a pinch of salt, then adjust sweetness or thickness by adding more powdered sugar if desired. The frosting can be stored in the refrigerator for up to 3 days; refrigerated cupcakes are recommended.
Less weirdness tomorrow. That’s a delicious promise.