Name: Gina's Banana Cupcakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 cupcakes
Ingredients: 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; 4 ounce cream cheese, softened; 2 tablespoons butter, softened; 2 tablespoons molasses; 2 cups confectioners' sugar; 2 tablespoons whole milk

Directions

Watch how to make this recipe.

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 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.
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 confectioner's sugar, milk and vanilla.