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1
Set out all your ingredients.
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2
Peel and mash the bananasyou need 1 cup of chunky puree for this recipe.
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3
Heat the oven to 350 degrees F and arrange a rack in the middle.
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4
Line the wells of 2 cupcake tins with paper liners; lightly coat with baking spray.
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5
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
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6
Set aside.
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7
In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until light in color, about 1 minute.
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8
Add both sugars and beat until very light and fluffy, about 5 minutes.
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9
Beat in the eggs one at a time, making sure each is incorporated before adding the next.
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10
Add the vanilla.
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11
On the lowest speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour.
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12
Mix until just incorporated (overmixing will make the cupcakes tough).
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13
Spoon the batter into the prepared tins, each no more than 3/4 full.
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14
Bake until the tops spring back from a light touch with your finger, 25 to 30 minutes.
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15
Set the pans on a wire rack and let cool for 10 minutes.
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16
Remove the cupcakes from the pans and let cool completely before frosting, at least 1 hour.
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17
Add the whipped butter to the bowl of a stand mixer fitted with the paddle attachment and and beat on medium-high speed until light in color and fluffy, 10 to 15 minutes.
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18
Scrape into a mixing bowl and set aside.
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19
Fill a medium saucepan about a quarter full of water.
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20
Bring to a simmer over medium heat.
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21
Whisk the egg whites and sugar by hand In the immaculately clean bowl of your stand mixer.
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22
Place the bowl over the simmering water and whisk vigorously and continuously until the sugar has fully dissolved and the whites are hot to the touch, about 3 to 5 minutes.
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23
Place bowl into the stand mixer fitted with the whisk attachment.
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24
Whisk at high speed until the mixture is glossy and firm and has tripled in volume.
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25
Reduce speed to medium and add the whipped butter about 1 cup at a time.
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26
Set aside.
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27
Combine the sliced bananas, dark brown sugar, and butter in a large cast iron or nonstick frying pan over medium-high heat.
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28
Cook until the bananas have browned and the sugar has caramelized.
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29
Set aside to cool completely.
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30
Ice the cupcakes with buttercream, using a pastry bag or a zipper-top storage bag with one of the corners snipped off.
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31
Top with caramelized banana slices.
