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Ingredients
- 1/2 pound (2 sticks) unsalted butter,
- at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 3/4 all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons milk
- 2 teaspoons vanilla extrac
Directions
- Preheat the oven to 325°F. Line cupcake pans with liners.
- With an electric mixer on medium speed cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to creamed mixture, and beat well. Add the bananas creamed mixture and mix well.
- In a separate bowl sift together the flour, baking soda, and salt.
- Add all the dry ingredients to creamed mixture at once. Mix until the dry ingredients are completely integrated.
- Add the milk and vanilla. Mix batter for 1 minute on medium speed.
- Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Cool cupcakes in the pan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 751g | |
| Calories 2714 | |
| Calories from Fat 1731 | 64% |
| Total Fat 196.67g | 246% |
| Saturated Fat 121.12g | 484% |
| Trans Fat 0.0g | |
| Cholesterol 912mg | 304% |
| Sodium 2616mg | 109% |
| Potassium 814mg | 23% |
| Total Carbs 237.13g | 63% |
| Dietary Fiber 3.7g | 12% |
| Sugars 222.27g | 148% |
| Protein 18.31g | 29% |
