Banana Cupcakes

In honor of Valentine’s Day week I’m posting lots of yummy dessert recipes! Banana is such a great flavor to experiment with for cupcakes. Banana creates such a light, subtle flavor and even those people who are not fans of banana tend to love these light, fluffy, moist cupcakes! This recipe is a healthy, light version which substitutes applesauce and sour cream for vegetable oil. The secret to keeping the cupcakes moist is instantly transferring the cupcake pan to the freezer to allow the baking process to stop immediately. You can top these cupcakes with either a cream cheese frosting or a vanilla buttercream frosting. I made these as a special treat for a girls night and my girlfriend isn’t a cream cheese frosting fan so I made a tried a vanilla buttercream recipe for her and it was a big hit!

Banana Cupcakes
  • 2 teaspoons lemon juice
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 3 cups all-purpose flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup butter
  • 2⅛ cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • ½ cup sour cream
  • 4 ounces applesauce
  1. Preheat oven to 375 degrees and prepare cupcake tins with paper liners.
  2. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream ¾ cup butter and 2⅛ cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, sour cream and applesauce. Beat in the flour mixture alternately with the milk. Stir in banana mixture.
  3. Divide the batter among the cupcake tins, filling each tin up ¾ of the way. Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  4. Remove pans from oven and immediately place in freezer for 10 minutes. Remove from freezer and allow to finish cooling at room temperature. Frost cupcakes with vanilla buttercream and enjoy!