Brighten your day with this yellow cupcake! These cupcakes are a delicious treat anytime of the day. Add some nuts to top it off.
- 2 2/3 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks butter
- 1 cup light brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup buttermilk (milk or coconut milk can be used here as well)
- 1 cup shredded coconut
Adapted from blissfullydelicious.com
Preheat oven to 350 degrees Fahrenheit. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.
Mix in the flour and buttermilk alternatively, beginning and ending with the flour.
Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.
Alternatively, you can also bake these as layered cakes, pour into 2 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.
The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!