Description
Enjoy these moist banana cupcakes topped with creamy vanilla frosting, perfect for any occasion. A delightful treat for banana lovers and dessert enthusiasts!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup sour cream
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
- Optional: banana slices or sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- Add the mashed bananas and sour cream to the butter mixture, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the milk and vanilla extract, then beat on medium speed for about 2-3 minutes until light and fluffy. Adjust consistency with more milk if needed.
- Optional: Mix in a small amount of mashed banana or a pinch of cinnamon for extra flavor.
- Once the cupcakes are completely cool, frost them using a knife or a piping bag fitted with a star tip.
- If using a piping bag, pipe a swirl on top of each cupcake, starting from the outside and working your way in.
- Decorate with banana slices or colorful sprinkles if desired.
- Serve and enjoy!
Notes
- Ensure the bananas are ripe for maximum sweetness and flavor.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes