Banana Cupcakes
Bake a batch of delicious banana cupcakes! Moist and full of banana flavor, they're sure to be a hit with everyone!
Ingredients
- 2 1/4 cups all-purpose flour, (284 grams )
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup unsalted butter, (113 grams), softened
- 1 1/4 cups granulated sugar, (248 grams)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup mashed banana, about 3 large ripe bananas
- 1/4 cup buttermilk, well shaken
Instructions
- Heat the oven to 350°F and line two 12-cup muffin tins with cupcake liners.
- Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a mixing bowl with an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Combine the banana and buttermilk in a cup or bowl.
- Beat in 1/3 of the flour mixture, then half of the banana and buttermilk mixture. Repeat with another 1/3 of the flour and the remaining banana and buttermilk mixture, then add the remaining flour and beat until well blended.
- Spoon the batter into the prepared muffin tins, filling them about 1/2 full.
- Bake the cupcakes for 18 to 24 minutes, until a wooden toothpick inserted into a cupcakes comes out clean.
- Cool on a rack and enjoy with powdered sugar or icing.
Nutrition
Calories: 178kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 143mgPotassium: 76mgFiber: 1gSugar: 16gVitamin A: 201IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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