This cupcake recipe is was the winning cupcake on Cupcake Wars. I was looking for a good Banana cupcake recipe so i tried this one and OMG!!! It was delicious. I am going to try some different toppings with this one for sure!! I made it the first time with Peanut Butter Swiss meringue buttercream it was good but a bit rich. I would love to try it with dark chocolate ganache so that is my next adventure. Please give this a try you will not be disappointed. This was the recipe I used here
after so many requests I decided to submit the recipe.
- # 1 3/4 cups cake flour
- # 1 3/4 teaspoons baking powder
- # 1/2 teaspoon cinnamon
- # 1/4 teaspoon salt
- # 4 tablespoons butter
- # 1 1/4 cups sugar
- # 2 extra-large whole eggs
- # 3 large egg yolks
- # 1 1/2 teaspoons vanilla extract
- # 1/2 teaspoon banana extract
- # 1/3 cup vegetable oil
- # 1/3 cup buttermilk, shaken
- # 1 large, overripe banana, mashed
** I don’t care for imitation banana so I omitted the extract and used two large bananas instead.
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.
Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes