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Gina's Banana Cupcakes

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 12 cupcakes
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1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1 stick 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 ounce cream cheese, softened

2 tablespoons butter, softened

2 tablespoons molasses

2 cups confectioners' sugar

2 tablespoons whole milk


  1. 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 hand-held 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 over mix. 
  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.

For the frosting:

  1. In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.

To assemble:

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