Makes 12 cupcakes Ingredients Cupcakes
1 ¼ cups all-purpose flour, sifted
1 ½ teaspoons baking powder, sifted
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
8 tablespoons unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1 cup fresh bananas, mashed (2 to 3 bananas)
1 tablespoon honey
1/3 cup water Frosting
4 tablespoons unsalted butter, at room temperature
6 ounces cream cheese
4 cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract Topping
1 cup hot fudge
¼ cup rainbow sprinkles
¼ cup crumbled toffee
¼ cup toasted hazelnuts
12 maraschino cherries Directions
Preheat oven to 350ºF and line a standard cupcake pan with twelve paper baking cups.
Sift together the flour, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside.
Cream together butter and sugar for 3 to 5 minutes, or until light and fluffy.
Add the eggs slowly, one at a time, mixing after each addition.
Add the bananas and honey, and mix slowly until well incorporated.
Add one third of the dry ingredients, followed by one third of the
water, and mix thoroughly. Repeat. Add the last third of the dry
ingredients, followed by the last third of the water, and mix
Using a standard-size ice-cream scoop, scoop batter into the cupcake
pan until cups are two-thirds full, and bake for 16 to 18 minutes
(start checking after 15 minutes), or until a toothpick comes out clean.
For the frosting: Mix together the butter, cream cheese,
confectioners’ sugar, and vanilla in the bowl of an electric mixer for 3
to 5 minutes, or until light and airy. Transfer to a plastic piping bag
(or freezer bag) fitting with a plain round tip.
Using an apple corer, core out the center of each banana cupcake and
fill with hot fudge. (You can squeeze the hot fudge from a squeeze
Frost cupcakes with Georgetown Cupcake’s “signature swirl” and top
with a drizzle of hot fudge, rainbow sprinkles, crumbled toffee, toasted
hazelnuts (or your other favorite ice cream toppings), and a maraschino
cherry on top.
Georgetown Cupcake “Hamburger” Cupcakes
Makes 12 cupcakes Ingredients
12 banana cupcakes
12 chocolate cupcakes
3 cups vanilla buttercream frosting
2 teaspoons each green, red, and yellow gel food color
2 tablespoons piping gel
¼ cup sesame seeds Directions
Slice the banana cupcakes in half, across the middle, so that the
top half is your top “bun” and the bottom half is your bottom “bun”.
Slice the chocolate cupcakes in half, across the middle, so that the top half is your “hamburger patty”.
Place a chocolate cupcake slice on top of a bottom bun.
To make your frosting “mustard”, “ketchup”, and “lettuce”, divide
the buttercream frosting into three small bowls. To each bowl, add 2
teaspoons of yellow, red, or green food color, and mix so that you have a
yellow-tinted buttercream, a red-tinted buttercream, and a green-tinted
buttercream. Place the frostings in three piping bags (or freezer
bags), each fitted with a narrow round metal tip.
To decorate your cupcake hamburger patty, frost a squiggle pattern
of yellow buttercream across the surface and around the edge of the
chocolate cupcake slice, to create an edge of mustard. Repeat with the
red buttercream to create the ketchup and the green buttercream to
create the lettuce.
Place a top banana cupcake half on top to form the top bun. Using a
pastry brush, lightly brush the top with piping gel or water, and
sprinkle sesame sees on top. Repeat for each cupcake. Serve and enjoy!
Georgetown Cupcake Chocolate Cupcakes
Makes 18 cupcakes Ingredients
1 ¼ cups flour, sifted
½ teaspoon baking soda, sifted
¼ teaspoon salt
8 tablespoons (4 ounces) unsalted butter, at room temperature
1 ¼ cups sugar
2 large eggs, at room temperature
1 ¼ teaspoons pure vanilla extract
1 cup whole milk, at room temperature
½ cup cocoa powder, sifted Directions
Preheat the oven to 350ºF. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt in a bowl and set aside.
Place the butter in the bowl of a stand mixer or hand-held electric
mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on
medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the mixer speed to low. Add one-third of the flour mixture to
the butter mixture, then gradually add one-third of the milk mixture,
beating until well incorporated. Add another one-third of the flour
mixture, followed by one-third of the milk mixture. Stop to scrape down
the bowl as needed. Add the remaining flour mixture, followed by the
remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with
batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes
(start checking at 15 minutes) or until a toothpick inserted into the
center of a cupcake comes out clean. Transfer the pan to a wire rack to
Georgetown Cupcake Vanilla Buttercream Frosting
Makes 12 cupcakes Ingredients
16 tablespoons unsalted butter
4 cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon whole milk
1/8 teaspoon salt Directions
Add the butter, sugar, vanilla extract, milk, and salt to the bowl
of a stand mixer or a bowl with a handheld electric mixer, and mix on
high speed until light and airy, approximately 3 to 5 minutes..
Georgetown Cupcake “Ice Cream Cone” Cupcakes
Makes 24 cupcakes Ingredients
24 ice cream cones
chocolate cupcake batter
vanilla buttercream frosting
¼ cup each of your favorite ice cream toppings such as hot fudge, rainbow sprinkles, crushed toffee, hazelnuts, or caramel
24 maraschino cherries Directions
Preheat oven to 350ºF and wrap foil over the top of a cake pan that is at least 3 inches deep.
Pierce holes in the foil, and place the ice cream cones standing up in the holes.
Using a mini ice cream scoop, transfer the cupcake batter into the ice cream cones.
Bake the cupcakes for at least 18 to 20 minutes or until a toothpick
inserted comes out clean. Transfer the pan to a wire rack to cool
Using Georgetown Cupcake’s “signature swirl” technique, frost the top of each cupcake with vanilla buttercream frosting.