Banana Cupcakes
Sweet-smelling, dense, and moist, these cupcakes don’t really need a frosting—it’s just icing on the cake! And yes, they really do taste good made with olive oil. These cupcakes are good keepers; they stay moist for up to a week.
Recipe information
Yield
yields about 20 cupcakes
Ingredients
Wet Ingredients
Dry Ingredients
Coffee or Chocolate Cream Cheese Frosting
Preparation
Step 1
Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter.
Step 2
With an electric mixer on medium speed, mix the wet ingredients until smooth and creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed until smooth. Spoon the batter into the cupcake pans, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
Step 3
Meanwhile, mix all of the frosting ingredients with an electric mixer on low speed until creamy and smooth. Cool the cupcakes for at least 15 minutes and then frost.
Planning tip
Step 4
If you have bananas that are overripe and you don’t have time to bake, pop them unpeeled into the freezer. Later, thaw the bananas for use in a recipe.
