1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled and mashed
1/2 cup chopped walnuts (optional)
Preheat the oven to 350 F.
Line a 12-cup standard muffin tin with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined.
Add the sour cream and vanilla.
Slowly beat in the eggs, one at a time.
Blend the dry mixture into the creamed/wet mixture until thoroughly combined.
Add the bananas and 1/2 cup walnuts, being careful not to over-mix.
Using an ice cream scoop, fill each cupcake liner three-quarters of the way full.
Bake until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes.
Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Pairs Well With
I like this recipe because it makes a small batch (about a dozen cupcakes). In addition to the bananas, sour cream helps make the cake moist. The cupcakes in the picture have a cream filling, peanut butter frosting, and a little chocolate ganache.