Banana Cupcakes with Maple Brown Butter Icing

The recipe I tried this time is from the 33 gourmet list.
It's called Banana Cupcake with Maple Brown Butter Icing. Sounds delicious, right?
And it truly is. When I was making the batter and I added the smashed bananas, this great smell started to catch my nose. Vanilla and bananas! So yummy :D

The cupcakes have a nice and moist texture and they go so good with the maple butter icing.

Great cupcakes! Love them :)

As you'll see the recipe is a little bit different, it will take you a lot more cooking time than usual ones. It stays in the oven for an hour, more or less, and then you have to transfer it to the freezer for 30 minutes. I don't know the explanation for doing this. I kept half of my cupcakes outside and I put the other half in the freezer, but in the end  they were the same.

Advice: Don't use the total amount of sugar. You can reduce it to half, as I did.  The bananas will add some sweetness to the batter. Also, the icing that results is a lot and very sweet. You can reduce ingredients to half if you want.

Ingredients

For cupcakes:

1 cup mashed bananas
1 T lemon juice
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
3/4 stick butter
1 cup sugar
1 jumbo egg
1 tsp vanilla
3/4 cup buttermilk

For icing:
1 stick butter
3 cups confectioner’s sugar
1/4 cup milk
3 T maple syrup


Directions:

In a small bowl, combine bananas and lemon juice.

In a separate bowl, mix together flour, baking soda, and salt.

In another bowl, cream butter and sugar until light and fluffy.

Beat in egg and vanilla.

Add flour mixture and buttermilk alternately while mixing.

Beat in bananas and mix until well blended.

Bake at 275 F / 135 C for one hour or until inserted toothpick comes out clean.

After removing from oven, place in freezer for a half hour.

Prepare the icing
In a saucepan, melt butter at medium temperature until golden brown.

In a bowl, add butter to sugar, then add milk and syrup. 

Beat until smooth.

Top with bananas and a sprinkle of cinnamon.