This was the first time I actually enjoyed eating the batter. Typically, my little sister licks the bowl, but yesterday I actually loved the batter.
These cupcakes easily work as banana muffins, and are a great excuse to eat as breakfast~~
Banana Cupcakesmakes 12.
8 Tbsp butter, softened
1/2 cup brown sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 bananas, peeled and mashed
1 cup A. P. flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
Preheat the oven to 350 F. Line a 12-cup standard cupcake pan with paper liners.
Combine the flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl, beat the butter and sugar until light and fluffy, about two minutes. Add the cream, vanilla, and eggs, mixing after each ingredient until incorporated. Add the banana and mix until combined.
Add the dry ingredients into the wet ingredients, and whisk until thoroughly combined. Be sure not to overmix.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 15 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool.
Use your favorite frosting recipe :) Personally I prefer stabilized whipped cream, but you might find cream cheese frosting or buttercream more to your liking.