A sweet treat to celebrate life's small victories. Like a successful apartment hunt. Yay!
Banana Cupcakes
Makes 18 cupcakes.
Adapted from The Fannie Farmer Cookbook
½ cup butter, room-temperature
1½ cups sugar
1 cup banana, mashed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ cup plain yogurt (whole, 2%, or nonfat)
Makes 18 cupcakes.
Adapted from The Fannie Farmer Cookbook
½ cup butter, room-temperature
1½ cups sugar
1 cup banana, mashed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ cup plain yogurt (whole, 2%, or nonfat)
- Preheat oven to 350°F. Prepare a 12-muffin tin with paper liners.
- In a large bowl cream the butter. Add sugar, and mix until smooth. Add banana, eggs, and vanilla, and mix until well-combined.
- In a separate bowl whisk together the flour and baking soda. Pour into the bowl with the butter and mix.
- Gradually mix in the yogurt.
- Spoon a generous amount of batter into each cupcake liner.
- Bake for 20-25 minutes, or until a toothpick inserted into the center emerges clean. Cool for 5 minutes in the pan, then turn cupcakes onto a cooling rack. Once fully cooled, dust with powdered sugar.
RSS Feed