This is part 2 to the great banana crisis of 2012. How do we use up 4 overly ripe bananas without making yet another banana bread? Well, last time, we made banana bread pudding. Today we’re making the ultra-sweet banana butterscotch cupcakes. The butterscotch hits you in a double whammy in this recipe: once in the cake with butterscotch chips and again in the frosting! So if you’re looking for a something not quite as sweet, just add less powdered sugar to the frosting.
One note about this recipe: the butterscotch chips sank to the bottom of the cupcakes during baking. (They did not have a chance to settle prior to baking.) Everyone that got to try these cupcakes liked the butterscotch bottom, but if you would rather have an even distribution, you can give the chips a quick chop before adding them to the dough.
Directions for cake: Preheat the oven to 350°F. Line muffin tins with 12 cupcake liners. Combine the dry ingredients in a small bowl: flour, baking powder, baking soda, and salt. Cream the room temperature butter and sugar on medium speed until smooth (~2 minutes), scraping the sides of the bowl as needed. Add the ripe bananas and mix until well blended. Add the eggs one at a time. (Eggs + banana = very strange looking. Just keep going!) Add the vanilla extract and beat 1 minute. Add half of the flour mixture and mix on low speed until blended. Add the buttermilk, and mix. Add the remaining flour mixture and mix until just incorporated and the batter is smooth. Stir in the butterscotch chips.
Spray each cupcake liner with a non-stick spray. (This helps the paper come off the cake cleanly.) Fill each paper with ~1/3 cup batter, or 3/4 filled of the liner. Bake for 25 minutes, or until a cake tester comes out clean. Cool in the tins for 10 minutes and then invert and continue cooling on a wire rack.
Directions for frosting: In a small saucepan, heat the milk (any fat content) and brown sugar over medium heat, stirring occasionally Once the sugar starts to boil, continue heating for 1 minute more, stirring briefly every 20 seconds. Remove from heat and pour the melted sugar into a small, heat-proof bowl. Refrigerate for about an hour, or until chilled.
Cream the room temperature butter and powdered sugar. For a less-sweet frosting, cut down the powdered sugar. To cream, beat on low speed until the powdered sugar is combined with the butter, then increase the speed to medium and continue to cream until smooth and creamy.
Fill a freezer bag with the frosting and cut off one corner of the bag. Pipe about 2 T of the frosting onto each cupcake top in a swirl.
Final step? Devour!