The taste of home-baked banana bread. These banana cupcakes are richly prepared with sour cream and go perfectly with cream cheese icing and a nut topping.
18 standard cupcakes
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
2 ripe bananas, mashed
3/4 cup sour cream
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
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. Spoon batter into baking cups.
Bake for 20 to 25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on wire cooling rack. Remove cupcakes and cool completely before icing and decorating.