What do you do when you have a bunch of ripe bananas and a bottle of fireball whisky hanging around? Make some cinnamon banana cupcakes of course! And dump a bunch of fireball in there because why not!
banana cinnamon cupcakes with fireball whisky
One of the things I always worry about when making banana cupcakes is that they’re going to turn into banana muffins. And these certainly do not. It’s a spongy banana cake. Perfectly light and not overly sugary, but exceptionally banana-y. Moreso, next day. Baked goods with pureed fruits/veggies always have more flavor next day.
This was my first time ever making cream cheese frosting and it’s so much creamier than buttercream – less ridiculously sweet, and I like it. I think it really compliments these banana cupcakes so well.
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/3 cups granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 4 small/medium ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 cup cinnamon whisky, (3/4 cup for batter, 1/4 cup for later)
- 1/4 cup buttermilk
- 8 ounces cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- Pinch salt
- 1 cup brown sugar
- 2.5 cups powdered sugar
- 1 tbsp cinnamon whisky
Instructions
- Preheat oven to 350F and line muffin tin with cupcake liners
- In a medium bowl, stir together the flour, baking soda, baking soda, salt and cinnamon.
- In a large bowl whisk together the sugar and vegetable oil. Then add the eggs, mashed bananas, vanilla, 3/4 cup whisky and buttermilk.
- Add the dry ingredients to the wet and stir until just combined.
- Fill the cupcake liners 3/4 of the way full and bake for 16-18 minutes or until toothpick comes out clean.
- After removing cupcakes from the oven lightly coat the top of the cakes with whisky.
- Allow cupcakes to cool completely on a cooling rack before frosting.
- Cream together the cream cheese, butter and salt on medium speed. Add the brown sugar and combine. Gradually add the powdered sugar until it has all been combined. Add the cinnamon whisky, and mix until frosting is fluffy.
- When cupcakes are cool to the touch, frost and enjoy!
Typo in directions for number two for cupcakes. Powdered sugar???
Thank you for pointing that out. The Recipe has been fixed!
A) it says to add the sugar in both steps 2 & 3. I didnt catch this ahead of time, so I did in in step 2 even tho it seemed weird to mix w/the dry ingredients. No worries – the world did not end.
B) I have been looking forward to making these for months since I pinned the recipe and finally got around to it. I love Fireball, and havent really met a cupcake I didnt like.
C) Don’t get me wrong, they are scrumptious……however, I cannot taste the Fireball whatsoever. I was also looking forward the cupcake not tasting like banana bread (even used cake flour) but for me they seem to have that bread like texture.
Oh Well!
Sorry for the mix up with the recipe. Technically they both work but you’re right it works better with sugar added in step 3 – whipping the sugar and fat together adds some air making for a better textured cake.
For C I’m sorry it wasn’t as great as you thought it would be! A way to make the fireball more prominent is instead if lightly coating the cupcakes you can really top it with fireball and let it soak up – like you would soak a rum cake!
It says baking soda AND baking powder in they ingredients but not inn the directions… I’m assuming it was just left out of instructions by accident?
Yes you add it in at the same time as the baking powder. I’ve added it to the directions