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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Adapted from Wilton...we made them a little bigger and used big bananas. Very moist and delicious. Ingredients:
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup butter, softened (1 1/2 sticks) |
1 1/2 cups granulated sugar |
3 eggs |
1 1/2 teaspoons pure vanilla extract |
2 large ripe bananas, mashed |
3/4 cup sour cream |
frosting (your favorite) |
Directions:
1. Preheat oven 350°F.
2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
3. In medium bowl, combine flour, baking soda, and salt; set aside.
4. Add eggs, vanilla and banana; mix well.
5. Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
6. Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with muffin tops .
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
9. (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).
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