I have been slow to embrace the cupcake craze – partly because I am not much of a baker. I love about these mini cupcakes because they are the perfect little treat and they are easy to give away! They are a great use of those few bananas that never got eaten and became a bit too ripe. You could use any number of frostings on these little gems, but I used a honey cinnamon frosting and thought it was great. You could certainly make these into full size cupcakes, simply adjust the baking time (probably another 5-6 minutes).
- 1 Cup Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1/2 Cup (1 Stick) Unsalted Butter- softened
- 1/2 Sugar
- 1/4 Cup Sour Cream
- 1 1/2 tsp. Vanilla
- 2 Eggs
- 2 Large Ripe Bananas – mashed (extra banana for garnish)
Preheat oven to 350 Degrees. Line muffin tins with paper liners. Combine flour, baking soda, baking powder and salt in a medium bowl – set aside. In a large bowl, cream together butter and sugar (use a handheld mixer – or a stand mixer). Add sour cream and vanilla, then beat in the eggs one at a time. Add the dry mixture in batches; add the mashed bananas and mix until combined, but do not overmix. Fill cupcake liners 3/4 full with batter. Bake for 11-15 minutes until a toothpick inserted comes out clean. Allow to cool completely before frosting.
For the Honey Cinnamon Frosting:
Combine 1 1/4 Cups Confectioners sugar with 1/2 Cup (1 Stick) Unsalted butter. Add 1/4 tsp. Ground Cinnamon and 1 TBS. Honey – mix until well combined. Add more sugar if frosting is not thick enough. Pipe onto cooled cupcakes.