Banana Cupcakes

13 ingredients
5 steps

Ingredients

  • 3 cups cake-and-pastry flour (sifted)
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups mashed bananas (approx 4 ripe bananas)
  • 1 teaspoon lemon juice
  • 3/4 cup buttermilk (or 1 tbsp white vinegar with 3/4 cup milk)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup butter, room temperature
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup semi-sweet chocolate chips (optional)

Directions

  1. 1
    Preheat oven to 350°F Line standard muffin tins with large paper liners.
  2. 2
    Whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. In a separate bowl, mash the bananas well then stir in the lemon juice. To the banana mixture, whisk in the buttermilk and vanilla.
  3. 3
    With an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in chocolate chips if using.
  4. 4
    Divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. 5
    Serve plain or frost with the icing of your choice.

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