The taste of home-baked banana bread, in a portable treat! Banana cupcakes are richly prepared with sour cream and go perfectly with cream cheese icing and a nut topping.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter softened
1 1/2 cups granulated sugar
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
2 ripe bananas mashed
3/4 cup sour cream
About 18 standard cupcakes. Each cupcake serves 1.
Preheat oven 350°F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. In medium bowl, combine flour, baking soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.