These cupcakes were deemed “Your best yet” by my husband. The recipe came from my good ole Better Homes and Gardens cookbook. The buttercream recipe is my standard. The cake came out with fantastic flavor, moist and delicious. The buttercream turned out a tad sweeter than I normally make it. But its not over powering and compliments the cake. When I make these again, I will make sure to have cream cheese on hand to make cream cheese frosting. Otherwise, these were a hit!
2 1/4 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (about 3)
3/4 cup buttermilk or soured milk*
1/2 cup shortening or butter
1 teaspoon vanilla
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, put cupcake liners into cupcake tins.
2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda and salt. Add bananas, buttermilk, shortening OR butter, and vanilla. Beat on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Fill liners 1/2 to 2/3 full.
3. Bake in a 350 oven for 15-17 minutes. Until toothpick comes out clean. Cool on wire rack in pans for 10 minutes, then remove from tins and cool thoroughly on wire rack before frosting.
***If you dont have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make the 1 cup total liquid ; stir. Let the mixture stand for 5 minutes before using.
1cup (2 sticks) butter, room temp
6-8 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
Sift powedered sugar into a bowl or onto parchment. Beat butter at medium high until creamy. Add half the sugar, the vanilla and milk. Beat until combined. Gradually add the remaining sugar until you have reached your desired sweetness and piping consistency.