Friday, August 12, 2011



This quick recipe makes 24 moist and fluffy cupcakes; as a matter of fact, they are even more moist the second day!! Great banana flavor and super easy to make.
¾ cup butter (room temperature)
1½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon rum extract (optional)
¾ cup buttermilk
1 cup OVER-RIPE mashed bananas (about 2 large or 3 small)
2½ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder

With an electric mixer beat the butter, sugar and extracts until its light and fluffy (2 to 3 minutes). Add the eggs, one at a time, beating well after each egg, scraping the sides down once in a while.

In a different bowl, mix the flour, salt, baking soda and baking powder.  Add these dry ingredients to the butter mixture (in thirds) and in between each flour addition, add a little of the buttermilk (starting and ending with dry ingredients).

Fill cupcake paper lined cupcakes pans about 2/3 full and bake in preheated 350F oven for 18-22 minutes (my oven took 20 minutes exactly).  Cool on rack and frost.  Store covered.

NOTE: Make sure you use very ripe bananas (the more brown speckles the better). There's tons of flavor in those brown bananas.

NOTE: If you don't have buttermilk, put 2 teaspoons white vinegar in a cup and then add enough regular milk to measure 3/4 cup. Let it sit for 10 the same as buttermilk.
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