Batter:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled, and mashed
1/2 cup chopped walnuts, (reserve some for garnish)
Molasses Frosting:
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter, softened
4 ounces cream cheese, softened
2 tablespoons molasses
2 to 3 cups powdered sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled, and mashed
1/2 cup chopped walnuts, (reserve some for garnish)
Molasses Frosting:
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter, softened
4 ounces cream cheese, softened
2 tablespoons molasses
2 to 3 cups powdered sugar
Batter:
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas and walnuts, being careful not to over mix. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Frosting:
In a large bowl, add the butter and cream cheese. Beat together until incorporated. Add the molasses and mix well. Stir in the vanilla extract, milk and powdered sugar.
Heavily frost the cupcakes and garnish with reserved chopped walnuts.
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas and walnuts, being careful not to over mix. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Frosting:
In a large bowl, add the butter and cream cheese. Beat together until incorporated. Add the molasses and mix well. Stir in the vanilla extract, milk and powdered sugar.
Heavily frost the cupcakes and garnish with reserved chopped walnuts.
Cupcakes come in all shapes and sizes and can be decorated soooo fancy and cute BUT how do they really taste? Now I consider myself to be an excellent baker but my decorating skills are whack my customers and I feel like the taste makes up for it tho. Every time I go to a bakery or a restaurant I order the cupcakes and the majority of the time I get disappointed bc they are adorable but taste like doo doo, a friend of mine brought me a devils food cupcake from the infamous crumbs bake shop booooooooooooo!!!!! It was the cutestest thing but it lacked so much in taste, the cake was rubbery and the icing was bitter. Needless to say I rather eat a cupcake than look at a cupcake so I’ll stick to my flavor packed plain cupcakes versus an adorable looking - rubber band tasting cupcake :-)
xoxo NiQ
