This cupcake is sooooo yummy! Very rich banana flavor in a tender moist cake with a butterscotch flavored cream cheese frosting! If you like banana, you are going to go crazy for this cupcake... and it's also very easy to make! Save those over ripe bananas, just mash them up and add them to the batter. Only 17 minutes to bake, 20 min to cool, frost and you can be enoying one in no time!
Recipe
Banana Cupcake Ingredients
1 cup all-purpose flour or 1/2 cup all purpose and 1/2 cup whole wheat pastry flour (that's what I use)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1/2 cup sugar
14 cup sour cream
1 12 tsp vanilla extract
2 large eggs
2 large bananas, peeled and mashed
1/2 chopped walnuts, optional
Preheat oven to 350 degrees Line 1 12 cup muffin pan with paper liners
Makes 12 cupcakes
In medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In large bowl of electric mixer or using hand mixer, beat butter and sugar. Add sour cream and the vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas and walnuts, being careful to not overmix. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden and a toothpick inserted comes out clean, about 17 minutes. Remove cupcakes from the oven and let cool before frosting.
Butterscotch Frosting
Ingredients
6 oz cream cheese
1 cup powdered sugar
2 T unsalted butter
1/4 tsp salt
6 T butterscotch sauce, purchased or home made
In bowl of a standing mixer, combine room temperature cream cheese, powdered sugar, butter and salt. Beat until smooth and creamy, 3-4 minutes. Reduce speed to low and add the Butterscotch sauce, 1 T at a time, mixing thoroughly. Chill frosting until it thickens to spreading consistency. I put mine in the freezer for 20 minutes.
