Banana Cupcakes

By melissaf

Ingredients

• 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• ounces
• (1 1/2 sticks) unsalted butter, room temperature
• 11/2 cups packed light brown sugar
• 3 large eggs
• 4 very ripe bananas, mashed
• 3/4 cup buttermilk
• 1/2 teaspoon vanilla extract

Details

Servings 1
Adapted from howtobaker.com

Preparation

Step 1

Draw Something Cheat

I have to admit, I used to think freshly baked Banana bread was really enjoyable. That was before I tried these cupcakes! The mashed bananas combined with a little buttermilk give the cupcakes a really moist crumb that is best enjoyed topped with simple fresh whipped cream. To achieve the strongest possible flavor, be sure to use ultra-ripe bananas but not bruised bananas in this recipe. For an extra special treat try using these cupcakes to make

Step-by-step Directions:

1. Preheat oven to 350° F. Line a 12-cup muffin pan with cupcake liners or lightly grease it by spraying it with non-stick cooking spray.

3. In a medium bowl, cream together butter and brown sugar until light and fluffy; about 5-7 minutes.

4. With the mixer running on low speed, add eggs one at a time; beating well after each addition. Scrape down sides of the bowl.

5. In a medium bowl, combine mashed bananas, buttermilk, and vanilla extract.

6. Add dry ingredients to the butter mixture in 3 batches; alternating with wet ingredients. Be sure to begin and end with the dry ingredients.

7. Pour batter into a gallon zip-top bag to make muffin pan filling easier.

Directions:

Preheat oven to 350° F. Line a 12-cup muffin pan with cupcake liners or lightly grease it by spraying with non-stick cooking spray.

In a medium bowl, cream together butter and brown sugar until light and fluffy; about 5-7 minutes.

With the mixer running on low speed, add eggs one at a time; beating well after each addition. Scrape down sides of the bowl. In a separate medium bowl, combine mashed bananas, buttermilk, and vanilla extract.

Add dry ingredients to the butter mixture in 3 batches; alternating with wet ingredients. Be sure to begin and end with the dry ingredients. Pour batter into a gallon zip-top bag to make muffin pan filling easier.