- 1
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
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.