Banana Chocolate Chip Cupcakes with Bourbon Cinnamon Buttercream
Need a use for those brown bananas? These banana chocolate chip cupcakes with bourbon cinnamon buttercream frosting are IT.
Yield: 12-16 cupcakes
For the cupcakes
  • 1⅓ cups all-purpose flour
  • 1¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 large egg
  • ¾ cup loosely packed brown sugar
  • 1 tsp vanilla extract
  • ¼ cup greek yogurt
  • ½ cup butter, melted
  • 3 large ripe bananas, mashed (about 1¼ cups)
  • ⅓ cup milk
  • 1 cup chocolate chips
For the buttercream
  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 4 tbsp bourbon
For the cupcakes
  1. Preheat the oven to 350. Line a muffin tin with cupcakes liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle attachment, mix together the egg and brown sugar until smooth. Add in the vanilla. Mix in the greek yogurt and melted butter. Stir in the dry ingredients. Mix in the bananas and milk until just combined. Stir in the chocolate chips.
  3. Using an ice cream scoop or a ¼ cup measure, scoop batter in liners until they are ⅔ of the way full. Bake for 15-18 minutes. Let cool completely before frosting.
For the buttercream
  1. In the bowl of a stand mixer, beat butter until smooth and creamy, about 3 minutes. With the mixer on low, gradually add in the sugar until it's combined and all added. Add in the vanilla and cinnamon. Mix in 2 tbsp bourbon. Taste to make sure it's not too much. Add in the next 2 tbsp. Increase the speed to medium-high and then beat until fluffy, 3-4 minutes.
Adapted from How Sweet It Is
Nutrition Information
Serving size: 1 cupcake
Recipe by Joanne Eats Well With Others at