Banana Cupcakes

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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

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  • 1

Ingredients

  • Ingredients:
  • 3 3 3 cups sifted cake flour
  • 1-1/2 1-1/2 1-1/2 teaspoons baking soda
  • 3/4 3/4 3/4 teaspoon baking powder
  • 3/4 3/4 3/4 teaspoon salt
  • 1 1 1 teaspoon ground cinnamon
  • 6 6 6 ounces (1-1/2 sticks) unsalted butter, room temperature
  • 1-1/2 1-1/2 1-1/2 cups packed light brown sugar
  • 3 3 3 large eggs
  • 4 4 4 very ripe bananas, mashed
  • 3/4 3/4 3/4 cup buttermilk
  • 1/2 1/2 1/2 teaspoon vanilla extract
  • Directions:
  • to 350° 12-cup 350° F. Line a 12-cup muffin pan with cupcake liners or lightly grease it by spraying with non-stick cooking spray.
  • Sift together cake flour, baking powder, baking soda, salt and cinnamon.
  • 5-7 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.
  • to 3 to 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.
  • 2/3-full. the zip-top bag divide batter among muffin cups; filling each 2/3-full.

Preparation

Step 1


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.

Sift together cake flour, baking powder, baking soda, salt and cinnamon.

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.
Use the zip-top bag divide batter among muffin cups; filling each 2/3-full.

Bake cupcakes until a toothpick inserted in the center comes out clean; about 14-18 minutes. Allow cupcakes to cool in pan on a wire rack. Once cool, remove cupcakes from pan and allow to completely cool on wire racks. Cupcakes will keep, covered for up to 3 days.

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