Banana Cupcakes with Maple Brown Butter Frosting
- 1 cup mashed bananas
- 1 tablespoon 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
- 1 stick butter
- 3 cups confectioners’ sugar
- 1/4 cup milk
- 3 tablespoon maple syrup
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 for one hour or until inserted toothpick comes out clean.
After removing from oven, place in freezer for a half hour.
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.