If your family is like mine, we never eat the last banana before they get a little too ripe. So I'm constantly whipping up banana bread or banana muffins so as not to waste them. Then I found this recipe for banana cupcakes that I like to throw into the mix to sweeten things up once in awhile
From Souffle Bombay, they're rich and moist, and topped with a creamy vanilla frosting, they are ridiculously delicious. Plus, you can feel good knowing that you're getting in some fruit too. They would make a great dessert for Easter or a fun treat any night of the week.
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Banana Cupcakes With Vanilla Frosting
2/3 cup sugar
1/2 cup sour cream
1 egg
2 tablespoons butter, room temp
2 large very ripe bananas, mashed (1 cup or more)
1 teaspoon pure vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 375 degrees. Mix together sugar, sour cream, egg, and butter. Add mashed bananas (use a potato masher or your clean hands) and vanilla extract. Add flour, salt, and baking soda and mix well. Pour into your cupcake liners. Bake for 12-15 minutes or until a tester comes out clean. Cool completely before frosting.
Depending on the size cupcake liners you use (as well as the size of you bananas), you may have a bit of leftover batter, if so, just spray a small loaf pan and make yourself (or your neighbor) a tiny cake 🙂
Note: Extra banana never hurts the recipe, so if yours are large and over a cup … throw them in.
Vanilla Frosting
3 cups powdered sugar
3/4 cup butter, room temp
1 generous tsp vanilla
2 TBS heavy cream
Mix sugar and butter on med high speed until smooth and whipped, add in the vanilla and whip for a minute, add in the heavy cream and whip for another minute. Adjust the consistency to your liking by adding more milk or sugar.
Image via Souffle Bombay
