Banana Cupcakes
  • 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)
  1. Preheat the oven to 350 F.
  2. Line a 12-cup standard muffin tin with paper cupcake liners.
  3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined.
  5. Add the sour cream and vanilla.
  6. Slowly beat in the eggs, one at a time.
  7. Blend the dry mixture into the creamed/wet mixture until thoroughly combined.
  8. Add the bananas and 1/2 cup walnuts, being careful not to over-mix.
  9. Using an ice cream scoop, fill each cupcake liner three-quarters of the way full.
  10. Bake until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes.
  11. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
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.