Dessert: Banana Cupcakes

Recipe by Stacy Adimando These cupcakes are, well, bananas!

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Banana Cupcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
3/4 c. granulated sugar
1/3 c. light brown sugar, lightly packed
1 stick plus 2 tbsp. unsalted butter, melted and cooled
2 large eggs, preferably at room temperature
1 1/2 tsp. pure vanilla extract
1/8 tsp. finely grated orange zest
pinch of kosher salt
1/3 c. plain yogurt
2 to 3 very ripe bananas, mashed (1 cup)
Peanut Butter Frosting (recipe link in step 6)
Vanilla wafers, for garnish
Mini peanut butter cups, for garnish
1 Banana slices, to garnish (optional)

Instructions

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, baking powder and cinnamon until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and cooled melted butter on medium speed until just combined. Add eggs, vanilla, orange zest, and salt; beat on medium-high until just incorporated, about 30 seconds. Add yogurt and bananas and beat on medium speed until incorporated, about 30 seconds more.
With mixer on low speed, add flour mixture in three batches, scraping down sides of the bowl as needed, and beat until just incorporated. Turn off mixer and stir mixture by hand with a spatula.
Line two cupcake pans with enough liners for 16 cupcakes. Fill each two-thirds of the way with batter (for ease, use a 3-tablespoon cookie or ice cream scoop).
Bake, rotating pans after 15 minutes, until a cake tester or wooden skewer inserted into the center of the cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely.
To serve, pipe cupcakes with Peanut Butter Frosting. Top with a vanilla wafer, a peanut butter cup, and a slice of banana (if using).

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