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    You are in: Home / Recipes / Banana Cupcakes Recipe
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    Banana Cupcakes

    Banana Cupcakes. Photo by Chef Gorete

    1/5 Photos of Banana Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Chef Gorete's Note:

    This is my go to banana cupcake light and airy. I prefer my cupcakes without chocolate chips, so usually I'll scoop half of the batter plain, then add chocolate chips to the remaining batter for my daughter.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F Line standard muffin tins with large paper liners.
    2. 2
      Whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. In a separate bowl, mash the bananas well then stir in the lemon juice. To the banana mixture, whisk in the buttermilk and vanilla.
    3. 3
      With an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in chocolate chips if using.
    4. 4
      Divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
    5. 5
      Serve plain or frost with the icing of your choice.

    Ratings & Reviews:


    Nutritional Facts for Banana Cupcakes

    Serving Size: 1 (1888 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 179.7
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.6 g
    Cholesterol 35.8 mg
    Sodium 194.2 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 0.8 g
    Sugars 14.8 g
    Protein 2.5 g

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