Gina's Banana Cupcakes (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon fine salt |
1 stick (4 ounces) butter, softened |
1/2 cup granulated sugar |
1/4 cup sour cream |
1 1/2 teaspoons vanilla extract |
2 large eggs |
2 large ripe bananas, peeled and mashed |
3/4 cup chopped walnuts |
4 ounces cream cheese, softened |
2 tablespoons butter, softened |
2 tablespoons molasses |
2 cups confectioners' sugar |
2 tablespoons whole milk |
1 1/2 teaspoons vanilla extract |
Directions:
1. For the cupcakes: Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.
2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to overmix.
4. Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
5. For the frosting: In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioners' sugar, milk and vanilla.
6. To assemble: Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
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