Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup milk
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream butter and sugar together until light and fluffy.
4. Beat in eggs, one at a time, then stir in vanilla extract and mashed bananas.
5. Gradually add in the dry ingredients, alternating with the milk, until the batter is smooth.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 33g
- Protein: 3g
- Fiber: 1g
- Sugar: 20g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free option.
- Unsalted butter can be substituted with margarine or coconut oil for a dairy-free option.
- Granulated sugar can be substituted with brown sugar or coconut sugar for a healthier option.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter for added texture.
- Top the cupcakes with cream cheese frosting or whipped cream for a decadent treat.
- Use different types of fruit, such as blueberries or strawberries, in place of bananas for a different flavor.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Do not overmix the batter, as this can result in tough cupcakes.
- Allow the cupcakes to cool completely before frosting them.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cupcakes, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
- Top the cupcakes with sliced bananas or a sprinkle of cinnamon for a pretty presentation.
Garnishes:
- Top the cupcakes with whipped cream, cream cheese frosting, or a drizzle of caramel sauce.
Pairings:
- Serve the cupcakes with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
- Serve the cupcakes with fresh fruit or a side salad for a balanced snack.
Troubleshooting advice:
- If the cupcakes are too dry, try adding a bit more milk to the batter.
- If the cupcakes are too wet, try reducing the amount of mashed bananas in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cupcakes.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Cupcakes have been around since the 19th century, and were originally baked in small teacups.
Flavor profiles:
- These cupcakes are sweet and moist, with a subtle banana flavor.
Serving suggestions:
- Serve the cupcakes as a dessert or snack, or bring them to a party or potluck.
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Taste: Sweet, Moist, Banana, Vanilla, Banana-Flavored, Vanilla-Scented