Baking a batch of this super moist cupcakes is a great way to use those overripe bananas. Left unfrosted, these cake can be enjoyed anytime of the day. I have also added pecans but can be substituted with any kind of nut you have on hand.
3 cups sifted cake flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
2 cup mashed banana
3/4 cup buttermilk ( if no buttermilk..substitute every 1 cup of milk + 1 tbsp lemon juice and leave it for
couple of minutes)
1/2 tsp vanilla essence
3/4 cup ( 1 1/2 stick) unsalted butter
1 1/2 cup packed light brown sugar
1 cup pecans
- Preheat oven to 350 degrees. Line muffin pan with paper liner. Sift flour, baking soda, baking powder,cinnamon and salt in a bowl.
- Mix the buttermilk, mashed banana and vanilla in a seperate bowl.
- Cream butter and brown sugar until pale and fluffy. Add eggs one at a time. Scrape down sides of the bowl and beat till all is incorporated.
- Alternate flour and milk mixture and beat throughly. Stir in the pecan by hand.
- Divide batter evenly among lined cups, filling each three quarter full. Bake for about 15-20 minutes. Check oven temperature since it varies.
- Transfer to wire rack to cool completely. Cupcakes can be stored overnight at room temperature or freeze for up to 2 months in airtight container.
- To finish, use a small spatula to spread the frosting or just use a tip and piping bag. I used a tip 1M for the above. After frosting it can be refrigerated up to 3 days. Bring to room temperature before serving.
Note : This recipe can be halved.
|I have also sprinkled cinnamon powder on top.|
|As you can see, the cake is super moist|