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Banana Cupcakes

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These Banana Cupcakes are tender, moist, and filled with sweet banana flavor. They’re easy to make, great for using up ripe bananas, and pair beautifully with a variety of frostings—from cream cheese to chocolate or peanut butter.

Ingredients

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ChatGPT said:

Absolutely! Here’s a sweet and simple recipe for Banana Cupcakes — fluffy, moist, and full of cozy banana flavor. Perfect for any occasion, and even better with a swirl of cream cheese or peanut butter frosting!

🧁 Recipe Name: Banana Cupcakes

A short description:
These Banana Cupcakes are tender, moist, and filled with sweet banana flavor. They’re easy to make, great for using up ripe bananas, and pair beautifully with a variety of frostings—from cream cheese to chocolate or peanut butter.

Ingredients

For the Cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp cinnamon (optional)

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup sour cream or plain Greek yogurt

  • 1 cup mashed ripe bananas (about 2 medium bananas)

For the Cream Cheese Frosting (optional):

  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 2–2.5 cups powdered sugar

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients:

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. Cream Butter & Sugars:

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.

4. Add Bananas & Sour Cream:

Mix in mashed bananas and sour cream until smooth.

5. Combine Wet & Dry Ingredients:

Gradually add the dry ingredients to the banana mixture and mix until just combined.

6. Bake:

Divide the batter evenly among the cupcake liners (about 3/4 full). Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

7. Frost (Optional):

To make the frosting, beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla and salt. Frost cooled cupcakes and decorate as desired!

Serving Suggestions:

 

  • Top with chopped walnuts or banana slices

  • Drizzle with caramel or chocolate sauce

  • Sprinkle with cinnamon sugar for extra flavor

Notes

Pro Tips:

  • Use super ripe bananas with lots of brown spots for max flavor

  • Don’t overmix the batter — just until combined

  • Try chilling the frosted cupcakes for a cool treat!

Common Mistakes to Avoid:

  • Overbaking – cupcakes will dry out

  • Using underripe bananas – the flavor won’t be as rich

  • Not letting cupcakes cool before frosting – frosting will melt

Storage Instructions:

  • Store frosted cupcakes in the fridge for up to 4 days

  • Unfrosted cupcakes can be frozen for up to 2 months

  • Let chilled cupcakes come to room temp before serving

 

Enjoy your soft, fluffy Banana Cupcakes — a sweet way to use up ripe bananas and treat yourself! 

Find it online: https://bakesbliss.com/banana-cupcakes/