Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter 1 1/2 cups granulated sugar 3 eggs 1 1/2 teaspoons Pure Vanilla Extract 3/4 cup mashed ripe banana (about 2 medium) 3/4 cup sour cream Tools Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup Add Selected to Bag Select All Instructions Click to mark complete - Preheat oven to 350°F. Prepare muffin pan with baking cups. - In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add eggs, one at a time, mixing well after each. Add vanilla and banana; mix well. Add flour mixture alternately with sour cream; mix thoroughly. Spoon batter into prepared pan, filling baking cups 2/3 full. - Bake 20-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes in pan on cooling rack; remove from pan and cool completely.
