The Banana Cupcake Recipe (Makes 16)
- 1 stick butter
- 2/3 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tsp. baking soda
- 2 c. all purpose flour
- 1 tsp. vanilla
- 3-4 bananas, pureed
Cream butter and sugar
Add eggs
Add sour cream, flour, and baking soda
Add vanilla and pour in bananas.
Bake for 20 min at 350
I adjusted the sweetness factor (the original was too sweet for me) and also upped the banana content, because I happened to have more at the time. I also used my handy dandy Magic Bullet to puree the bananas, because I didn’t want to risk having dense chunks that turn cupcake-into-muffin.
This time, I just did the regular cream-cheese buttercream frosting, with ratios slightly off and in favor of the cream cheese, because I had leftover whoopiee pie filling!
Frosting:
- 4 oz cream cheese
- ¼ cup butter
- Approx. 1 cup powdered sugar
- 1 tsp vanilla
- Dash of cinnamon (to taste)
- Squirts of honey (to taste)
Cream butter and cream cheese together. Add powdered sugar, vanilla, cinnamon, and honey. Whip until light and fluffy.
