These banana cupcakes are moist with a perfect crumb and rich banana flavor. They're easy to make (no mixer required), and best served topped with the best cream cheese frosting.
Preheat oven to 375 degrees F. Line 9 wells of two standard muffin pans with cupcake liners and lightly grease, set aside.
In a medium bowl, mix together flour, baking soda, sea salt and cinnamon. Set aside.
In a large bowl, mash bananas.
Add melted butter, vanilla granulated sugar and brown sugar and stir until the sugar is dissolved.
Add eggs, sour cream and milk and stir until combined.
Then, add the dry ingredients to the wet ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
Pour ¼ cup batter into each lined well of the prepared muffin tins, spacing them out so you will have 9 per tin (this helps them rise better).
Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted in the center comes out clean and the tops lightly spring back when touched.
Remove the cupcakes from the oven and let them cool in the pans for 5 minutes before transfer them to a wire rack to cool completely.
Frost
Follow this recipe for cream cheese frosting and make the frosting. https://joyfoodsunshine.com/cream-cheese-frosting/
Pipe it onto the cupcakes once they have completely cooled.
Notes
* Nutrition information calculated for the cupcakes plain without frosting. Ingredient Substitutions
All-purpose flour. Cake flour can be used in place of all-purpose flour for a slightly lighter texture.
Salted butter. Unsalted butter works well. You can also substitute up to half of the butter with canola oil or applesauce.
Granulated sugar. regular white or organic cane sugar both work well.
Light brown sugar. for a bolder molasses taste use dark brown sugar.
Sour Cream. full-fat Greek yogurt or regular plain yogurt work well in place of sour cream.
Whole Milk. 2% milk or half and half are good substitutes for whole milk.
StoreStore these cupcakes in an airtight container in the refrigerator for up to a week. Serve at room temperature or chilled.To FreezeTo freeze, follow the recipe and let the banana cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you're ready to frost and serve. Thaw them at room temperature (do not microwave or heat in the oven).