Ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 ripe bananas, mashed
– 1/2 cup sour cream or Greek yogurt (for moisture)
– Optional: 1/2 cup chopped nuts or chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mash the ripe bananas and add them to the wet ingredients. Mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
7. Fold in the sour cream or Greek yogurt until the batter is smooth. If desired, fold in chopped nuts or chocolate chips.
8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
11. Once cooled, you can optionally frost the cupcakes with cream cheese frosting or your favorite frosting.
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