Finally a recipe that tastes like a banana CUPCAKE and not a banana muffin! It's perfectly light and fluffy--truly amazing for homemade! To top it off, Cinnamon Cream Cheese frosting...PURE HEAVEN!Banana Cupcakes
Adapted from lfamily5
3 cups Cake Flour (not self-rising)
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1 stick unsalted butter-softened
1/2 cup oil
2 cups sugar
3 large eggs
4 VERY ripe bananas- mashed well
6 Tb buttermilk
1 1/2 tsp pure vanilla extract
Preheat oven to 325 degrees
Line cupcake pans with paper liners
In a small bowl, whisk flour, baking soda, baking powder, and salt-set aside.
In a large bowl on medium speed, cream butter and oil until smooth. Add sugar and beat until fluffy. Add eggs, one at a time mixing well after each. Add bananas and half of the dry ingredients until combined. Add buttermilk and vanilla, then add remaining dry ingreds. until just combined--making sure not to over mix! Cake will turn out dry!
Bake for 20 minutes--or until you lightly touch top of cupcake and center springs back. Careful not to over bake. Let cupcakes cool in pan for 5 minutes before transferring to cooling rack.
Cinnamon Cream Cheese Frosting
2 cubes butter--softened
1 (8oz) pkg. cream cheese
about 6 cups powdered sugar--give or take
2 1/2 tsp cinnamon--or to your liking
2 tsp vanilla
dash of salt
Cream butter and cream cheese. Add powdered sugar one cup at a time until you get the right consistency. Mix in cinnamon, vanilla, and salt. You can add a little milk if the frosting gets too thick.
