Homemade Banana Cupcakes are so moist with the best tender and soft crumb. Frost them with cream cheese frosting, and they are perfection! This is a small-batch cupcake recipe that makes six banana cupcakes perfect for sharing.
Pre-heat the oven to 350F (180C) and grease and flour a 6 cup muffin tin.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In another medium bowl beat together the butter, sugars and vanilla until light and fluffy, about 2-3 minutes. Add the egg and beat, add the mashed bananas and beat again to combine.
Alternately add the dry ingredients and the sour milk to the wet mix and beat on high until smooth, about 1 minute.
Pour the batter into the prepared muffin tin and bake for 15-20 minutes. Let the cupcakes cool before frosting. Enjoy!
Notes
The difference between muffins and cupcakes is the following: muffins usually have a denser texture than cupcakes. These banana cupcakes are made with cake flour which gives them a soft and tender crumb. They're airier than muffins.Store the frosted cupcakes in an airtight container in the refrigerator. They will keep well for several days.To freeze the cupcakes, wait until they are cooled to room temperature. Place them, unfrosted, in a freezer container. They will keep for up to a month and can be thawed at room temperature before adding the frosting.