Cupcake Recipe of the Month: June

Cupcake Recipe of the Month: June

Sorry, about last month's not baked cupcake recipe. May was quite a crazy month. This July I will post last month's Chocolate Peppermint Cupcake. Now on to this month's!

Makes 12-24 Cupcakes

Cupcake Ingredients:

1 5/8 cups all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

2 ripe bananas mashed

8 tablespoons butter, softened

1/2 cup sugar 

1/2 teaspoon vanilla 

2 eggs

4 tablespoons sour cream

1/2 chopped pecans

Cupcake Directions:

Preheat oven to 375 degrees F. Put 24 baking liners in a muffin pan. Sift together the flour, baking powder, and baking soda. Put the butter, sugar, and vanilla in a bowl and beat until light and fluffy. Gradually add eggs, beating well after each addition. Stir in the mashed bananas and sour cream. Fold in the flour mixture and chopped nuts. Bake the cupcakes for 20 minutes or until golden brown. transfer to a wire rack and let cool.

*Tip-  For perfect timed mashed bananas, freeze perfectly ripe bananas until hard. Let soften for 5 minutes. Use a cutting board and knife to cut off the skin and membrane-like outer parts of the banana. Cut into thick slices. Use the side of the knife or a  fork to mash the banana on the cutting board. Transfer both the bananas to a bowl and mash together again. Add to the recipe as instructed above.

Frosting: 

This recipe says to beat 8 tablespoons of butter until fluffy. Sift in 1 cup of confectioners' sugar and together well. Top frosted cupcake with chopped pecans.

I just topped with fresh whipped cream and pecans. You could even use made whipped topping.

Keep Baking! Until Next Month!