Banana Cupcake with Spiced White Chocolate Glaze

Name: Banana Cupcake with Spiced White Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for spraying liners; 1 2/3 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch salt; 4 ounces (1 stick) unsalted butter, at room temperature; 1 1/4 cups sugar; 3 very ripe medium bananas (about 1 cup mashed); 1 teaspoon vanilla extract; 2 eggs; 1/3 cup buttermilk; 2/3 cup heavy cream; 1/4 teaspoon anise; 1/4 teaspoon ground cardamom; 12 ounces white chocolate, finely chopped

Servings: persons

Nonstick cooking spray, for spraying liners
1 2/3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
4 ounces (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
3 very ripe medium bananas (about 1 cup mashed)
1 teaspoon vanilla extract
2 eggs
1/3 cup buttermilk
2/3 cup heavy cream
1/4 teaspoon anise
1/4 teaspoon ground cardamom
12 ounces white chocolate, finely chopped

1
For the cupcake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
2
In a medium mixing bowl, sift together the cake flour, baking powder, baking soda and salt and set aside.
3
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar.
4
Add the bananas and beat until smooth.
5
Mix the vanilla extract and eggs into the banana mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute.
6
Add the dry ingredients and buttermilk to the banana mixture in three parts, alternating between the dry and wet ingredients.
7
Scrape down the sides of the bowl and beat for 30 seconds between each addition.
8
Scoop one scoop of the batter into each cupcake liner.
9
Bake until the cupcakes bounce back from gentle pressure, about 20 minutes.
10
Remove from the pans and cool.
11
For the white chocolate ganache: In a microwave-safe bowl, microwave the heavy cream, anise and cardamom in 30-second intervals until hot but not boiling.
12
Add the white chocolate and stir gently using a rubber spatula until the chocolate is melted and the mixture is smooth.
13
To assemble, dip the cooled cupcakes in the melted white chocolate ganache.
14
(For a thicker frosting, cool the ganache and beat with a hand mixer until light and fluffy.
15
Using a pastry bag fitted with an open tip, frost the cupcakes with the beaten ganache.)
16
This recipe was created by a contestant during a cooking competition.
17
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

1507

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick cooking spray, for spraying liners, 1 2/3 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Banana Cupcake with Spiced White Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!