Banana Cupcakes

These heavenly banana cupcakes are moist and soft, infused with ripe bananas and vanilla, making them a perfect treat for any occasion.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 210

Main Ingredients

1.5 cups all-purpose flour Can substitute with whole wheat flour.
1 teaspoon baking soda
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup unsalted butter, softened Can replace with coconut oil for dairy-free option.
0.75 cup sugar
2 large eggs For vegan option, substitute with flaxseeds or applesauce.
2 ripe bananas mashed The riper, the better for sweetness.
1 teaspoon vanilla extract
0.5 cup sour cream or Greek yogurt For added moisture.

Optional Additions

Preparation

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a medium bowl, mix the flour, baking soda, baking powder, and salt until well combined.
In a separate large bowl, cream together the softened butter and sugar until fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
Incorporate the mashed bananas and vanilla extract.
Gradually add the dry ingredients into the wet mixture, alternating with the sour cream, and mix just until combined.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.

Baking

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let them cool completely on a wire rack before frosting if desired.

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 15g

Serve these cupcakes as a delightful afternoon treat with coffee or tea. They are versatile enough to be enjoyed for breakfast or dessert.

Let us know how it was!