Get ready to experience a mouthwatering explosion of flavors that will make your taste buds dance with joy! These banana cupcakes are not just another ordinary dessert - they're a heavenly combination of moist, tender banana-infused cake topped with rich, decadent chocolate fudge frosting that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cupcakes are guaranteed to impress and satisfy your sweet tooth with every single bite!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1 cup chocolate fudge frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Mash the ripe bananas in a separate bowl until smooth. Fold the mashed bananas and sour cream into the butter mixture until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost each cupcake generously with chocolate fudge frosting using a piping bag or offset spatula.
- Optional: Garnish with banana chips, chocolate shavings, or a light dusting of cocoa powder if desired.
Tips
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for maximum sweetness.
- Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cupcakes light and fluffy.
- Check for doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cupcakes are perfectly baked.
- Cool completely before frosting: Warm cupcakes will cause the frosting to melt, so let them cool entirely on a wire rack.
- Get creative with garnishes: Try adding chocolate chips, chopped nuts, or a sprinkle of sea salt to elevate your cupcakes' presentation and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
