Banana bourbon cupcakes

If Joy the Baker tells me to bake something, I usually do it.

Banana bourbon cupcakes with chocolate frosting

Someday, I hope to have a cookbook library. But for now, I just have a small selection of my favorite cookbooks on an Ikea bookshelf in the living room (which is basically also the kitchen #citylife). And, Joy the Baker’s first cookbook is one of the few on there.

I also have one of Pioneer Woman’s, Seriously Delish, Skinnytaste, The Pillsbury Cookbook, The Boozy Baker, and a few others. Plus, I’m always looking for more.

What’s your favorite cookbook? I’d love any suggestions!

I reach for Joy’s often, not even necessarily to bake (because I’d end up eating pie for every meal… my willpower wavers), but to read her stories. She’s the food blogger I’ve followed the longest, and I’ll always trust her recipes and advice.

So, when I was looking for a recipe to use up all of my bananas? I knew I had to try the banana cupcake recipe in Joy the Baker’s book!

Banana bourbon cupcakes

The recipe in the cookbook is actually a banana rum cake, but we didn’t have any rum. Because of Ryan’s love of bourbon, we always have that, and I thought it would pair well with the banana flavor too! Feel free to use rum or whiskey for these banana bourbon cupcakes if you have that on hand.

Banana bourbon cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
For the cupcakes:
  • 3 cups all-purpose flour
  • 2¼ t baking powder
  • ¾ t baking soda
  • 1 t salt
  • 1½ t ground cinnamon
  • ½ t nutmeg
  • ¾ cup unsalted butter, softened
  • 1¾ cups packed brown sugar
  • 2 cups mashed bananas (about 4 bananas)
  • 3 T bourbon
  • 3 eggs
  • ½ cup plus 2 T buttermilk
  • ½ cup chopped pecans or walnuts
For the chocolate frosting:
  • ½ cup butter, softened
  • 4-5 cups powdered sugar (more for thicker frosting)
  • 1 t vanilla
  • ⅓ cup cocoa powder
  • ¼ cup milk
Directions
  1. Preheat the oven to 350 and prepare your cupcake pans (spray or line).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a large mixing bowl, mix the butter and sugar for a few minutes, until light and fluffy. In a small bowl, mash the bananas, then add to the butter and sugar mixture. Add the bourbon and mix. Then, add the eggs and blend.
  4. Add half of the flour mixture to the large mixing bowl, then add all of the buttermilk and stir well. Add the rest of the flour mixture. Finish mixing by blending in the nuts.
  5. Bake your cupcakes for 8-10 minutes, until firm to the touch and barely browned.
  6. To make your frosting, mix the powdered sugar and cocoa powder together first, then add the rest of the ingredients. You may end up adding more powdered sugar for thicker frosting.

 

 

 

 

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