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Cupcakes: Banana Cupcakes

Source of Recipe


Good Housekeeping, May 2003






List of Ingredients



• 2-1/2 cups all-purpose flour
  
• 3/4 cup granulated sugar
  
• 1/2 cup packed light brown sugar
  
• 1-1/2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1/8 tsp ground cinnamon
  
• 3 ripe medium bananas, mashed (1-1/3 cups)
  
• 3 large eggs
  
• 2/3 cup lowfat (1%) milk
  
• 1/2 cup butter or margarine (1 stick), softened
  
• 1 Tbsp fresh lemon juice
  
• 2 tsp vanilla extract
  
• .
  
• -- Vanilla Buttercream Frosting --
  
• 1 pkg. (16 ounces) confectioners' sugar
  
• 1/2 cup butter or margarine (1 stick), softened
  
• 1-1/2 tsp vanilla extract
  
• 4 to 6 Tbsp milk
  






Instructions



1. Preheat oven to 350 degrees (F). Line twenty-four 2-1/2-inch muffin-pan cups with fluted paper liners.
   
   
2. In large bowl, with mixer at low speed (with heavy-duty mixer, use whisk attachment; otherwise, cupcakes will not rise properly when baked), mix flour, sugars, baking powder, baking soda, salt and cinnamon until combined. Add bananas, eggs, milk, butter, lemon juice and vanilla, and beat until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.
   
   
3. Spoon batter into muffin-pan cups. Bake 20 to 25 minutes or until toothpick inserted in center of cupcakes comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
   
   
4. For the Vanilla Buttercream Frosting: In large bowl, with mixer on medium-low speed, beat confectioners' sugar, butter, vanilla and 4 tablespoons milk until smooth and blended. Increase speed to medium-high; beat until frosting is light and fluffy, occasionally scraping bowl with rubber spatula. Beat in additional milk as needed for easy spreading consistency.
   
   
5. When cupcakes are completely cool, frost with Vanilla Buttercream Frosting.
   
   Makes 2 dozen cupcakes.