Gina's Banana Cupcakes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • Cupcakes:
  • 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
  • Molasses Frosting:
  • 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

For the cupcakes: Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

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.

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.

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.

To assemble: Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Banana Toffee Cupcakes