Banana Cupcakes with Orange Cardamom Butter Cream

These were great! The banana cupcake was a bit like soft banana bread and the orange and cardamom butter cream paired nicely.

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Banana Cupcakes with Orange Cardamom Butter Cream
Makes 12


For the batter:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas
1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees. Line cupcake tin with liners.

In medium bowl, combine flour, baking soda, baking powder and salt.

In a food processor, blend sour cream, vanilla and bananas till smooth.

In the bowl of a stand mixer, cream butter and sugar till light, 3 to 5 minutes. Add eggs, one at a time, combining well after each addition. Add banana mixture alternately with the flour mixture till combined. Careful not to over mix. Bake 20 minutes. Cool completely before frosting.

For the butter cream:

1 cup granulated sugar
4 large egg whites
3 sticks of butter, room temperature
1 tablespoons pure vanilla extract
2 tablespoons orange zest
1/2 teaspoon orange extract
2 tablespoons ground cardamom

Put sugar and egg whites in a double boiler over simmering water. Whisk constantly until the mixture is hot to the touch and looks white, creamy, opaque and slightly thickened, about 5 to 7 minutes. Place into the bowl of a stand mixer fitted with the whisk attachment and whisk for 5 minutes. You will get a thick shiny meringue. After 5 minutes, switch over to the paddle attachment. Set speed to medium high and add soft butter, one tablespoon at a time, incorporating fully before adding more. Once all the butter is incorporated add the vanilla extract, orange extract, zest, and cardamom. Let the mixer run for another 3 to 5 minutes.