I Made Those Cupcakes

bc7_CupcakesOld 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.

bc1_readybc2_ovenbc3_panbc6_platebc5_plate

—— 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.

◊ ◊ ◊ ◊ ◊