Old Man Winter has finally decided to leave us, thank goodness. I wanted to make some delicious cupcakes to welcome spring. After searching for the internet, I found Gina’s Banana Cupcakes to be the most affordable and easy to make. As usual, I skipped the sugar-loaded frosting. I made the first batch for Easter and it was pretty good. The texture was really good and I loved the banana flavor, moist, not too sweet.
However I did have a little problem with the cupcakes due to my lack of skills in baking. My cupcakes looked like defeated little kids. I proceeded to make six more batches of these banana cupcakes in the last two months. Each time I made changes here and there. I have also improved my skills in making the batter. In terms of texture and taste, each batch turned out a little bit different. They freeze really well. You can frost them when ready. Actually, they taste good without frosting. A simple dust of powder sugar will make them look like gourmet cupcakes. Love it! I have some in the freezer right now.
My banana cupcakes are still not perfect, but good. It is really a good recipe, so simple. As long as you have bananas, you can make cupcakes. You control the sugar and calories. I like to use yogurt instead of sour cream whenever possible. And as always, less sugar is better.
To begin, I get all the ingredients ready. Measure the wet and dry ingredients in separate bowls. Preheat the oven to 350 degrees F, then make the batter.
—— Here you have these yummy, most delicious little cupcakes awaiting for you.
Banana Cupcakes Recipe
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (4 oz) 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
Preheat the oven to 350 degrees F. Line a 12-cup standard muffin pan with paper cupcake liners. (You can grease the muffin tins instead. I do that all the time.)
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. Don’t 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, about 20 to 21 minutes. Let the cupcakes stay in the pan for 5 minutes. Then transfer them to a wire rack and let cool for 15 minutes before serving.
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