Banana Cupcakes
CATEGORIES
INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 12
- Preparation Time: 15 minutes
- 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)
DIRECTIONS
- 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.