If you are like me, your family goes through waves of how many bananas they are going to eat. One week, you buy 6 bananas and the kids eat them all before they go ripe. The next week, you end up with 3-4 bananas turning black on your counter.
I hit a point where I was sick of banana bread and instead of throwing away perfectly ripe bananas, I decided to make banana cupcakes instead. And, since my family have turned into frosting snobs, I had to stick my cream cheese frosting on the top of them.
They turned out great and I would definitely make them again! These are also great to share with the neighbors and will make about 24 cupcakes.
Banana Cupcakes
A delicious treat that puts a spin on banana bread in a cupcake form.
Servings: 20 cupcakes
Equipment
- 2 Muffin/Cupcake pans
- 24 Cupcake liners
- Hand mixer
- Measuring Cups
- Measuring Spoons
Ingredients
- 8 Tbsp Butter, softened
- 1 1/4 Cup Sugar
- 2 Large Eggs
- 1 Cup Mashed, Ripe Bananas
- 1/3 Cup Milk
- 1 tsp Vanilla
- 1 3/4 Cup Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Instructions
- Combine butter and sugar, beat until creamy
- Add all dry ingredients – 1 3/4 cup flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix until just combined.
- Add in 1 cup mashed banana and 1/3 cup milk. Beat for 2 minutes.
- Add 2 eggs and 1 tsp vanilla. Beat until just combined.
- Fill cupcake liners about 2/3 full with batter. You should get between 22 and 24 cupcakes.
- Bake at 350℉ for 20-25 min.
- Once cooked, remove cupcakes from pan and allow to cool completely on a cooling rack before frosting.