Gina's Banana Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 367
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 4
- Cholesterol
- 69
- Sodium
- 169
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
Cupcakes:
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
Directions
- 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.
To assemble:
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.