Banana cupcake
Want beautiful banana flavors full in your mouth? Make this simple and quick banana cupcake this afternoon! The banana flavor will fill your kitchen and your whole family will devour the entire cupcake pan as soon as it's out of oven!
Ingredients:
1/2 cup unsalted butter (110g)
1/2 cup granulated sugar (100g)
2 medium eggs
1 tsp pure vanilla extract
1 cup all-purpose flour (or cake flour if you prefer fluffier texture) (125g)
2 tsp baking powder
1/4 tsp salt
1 large very ripe banana, mashed
Just out of oven
Directions:
1. In a medium mixing bowl, add flour, baking powder and salt and whisk vigorously until well mixed.
2. In a large mixing bowl, cream butter and sugar until fluffy.
3. Beat in the eggs one at a time until the mixture is smooth.
4. Fold in flour and baking powder.
5. Finally fold in mashed banana.
6. Scoop in the batter into lined cupcake cases and baked at 350ºF (160ºC) for 17-20 minutes until golden brown.
7. Cool on wire rack.
cute cupcake without frosting
Decorate with whipped cream and/or chopped walnuts (optional)
How to store unfrosted cupcakes:
Banana cupcakes can be stored in an airtight container in the refrigerator for up to 4 days and can be frozen in the airtight freezer bags up to 3 weeks.
Very ripe banana
decoreated with whipped cream and chopped walnuts.
For special occasions I use cream cheese icing or butter cream icing for cupcakes. But usually I make just simple whipped cream or German vegetarian whipped cream for cupcake decoration to cut the calories.
Bon appetit!