Photography by Matthew Kimura
Banana Buttermilk Cupcakes
Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.
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Source: Canadian Living Magazine: May 2009
(based on 18 ratings)
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- Portion size12 cupcakes
Ingredients
- 1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg
3/4 cup (175 mL) mashed ripe banana
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) buttermilk
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
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