Best Banana Cupcakes + Chocolate Sour Cream Frosting

Fluffy banana cupcakes topped with velvety chocolate frosting.

Ingredients:

For the cakes:

• 1/2 cup banana puree
• 2 teaspoons lemon juice
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 4 tablespoons (55 grams) butter
• 1/2 cup less 1 tablespoon (85 grams) sugar
• 1 large egg
• 1 cup (140 grams) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

For the frosting:

• 1 and 1/4 cups (250 grams) icing sugar
• 4 tablespoons (55 grams) soft butter
• 5 tablespoons sour cream
• 1/4 cup (25 grams) dutch processed cocoa
• 1 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Standing or hand-held electric mixer
• 12 cup regular cupcake pan lined with paper liners

Directions:

Heat the oven to 180C (350F). Line a regular muffin/cupcake pan with paper liners.

I tend to use frozen bananas since I have a disturbing graveyard of them in the freezer that accumulates over time, but otherwise use a really ripe one. I like to smush the banana enough to measure half  a cup then pop it in a cup with the lemon juice, milk and vanilla.

Then zap it with a stick blender. It gets the banana super smooth and brings all the wet ingredients together so they are easier to mix in later.

Cream the butter and sugar until light and fluffy. Add the egg and beat until thick, fluffy and combined. This can take a while so be patient.

Sift the flour, baking powder and baking soda together. Add half to the creamed mixture and fold until about half mixed. Add the banana mixture and fold some more. Finally add the last of the dry ingredients and fold until well combined.

Divide the mixture evenly between the 12 muffin cups. It is just the right amount.

Bake for 15 to 17 minutes until the cakes spring back when lightly pressed in the centre and have started to colour on top.

Transfer the cakes to a wire rack to cool. To make the frosting pop everything in a bowl and beat until smooth and fluffy. Go slow at first until the icing sugar has dampened down.

When the cakes are cooled top them with the chocolate frosting. This is a deliberately soft gooey frosting. It won’t hold a nice piped shape. It’s made the feel indulgent and get on your fingers when you eat.

Top with sprinkles – I made these ones as part of a mix and picked them out since they go so well.

 – These cupcakes will keep well in an airtight container at room temperature for 3 days – 

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