Banana Cupcakes

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 3 cups cake-and-pastry flour (sifted)
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups mashed bananas (approx 4 ripe bananas)
• 1 teaspoon lemon juice
• 3/4 cup buttermilk (or 1 tbsp vinegar with 3/4 cup milk)
• 1/2 teaspoon vanilla extract
• 3/4 cup butter, room temperature
• 1 1/2 cups packed light brown sugar
• 3 large eggs, room temperature
• 1 cup semi-sweet chocolate chips (optional)

Recipe

• 1 preheat oven to 350°f line standard muffin tins with large paper liners.
• 2 whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. in a separate bowl, mash the bananas well then stir in the lemon juice. to the banana mixture, whisk in the buttermilk and vanilla.
• 3 with an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. add the eggs, one at a time, beating until each is incorporated. add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. stir in chocolate chips if using.
• 4 divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. transfer tins to wire racks to cool completely before removing cupcakes.
• 5 serve plain or frost with the icing of your choice.