chocolate banana cupcakes Recipe

Name: chocolate banana cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter . softend; 1 1/2 cup sugar; 1 tsp banana extract; 3 large eggs. room temp; 2 ripe bananas; 3 cup all purpose flour; 2 tsp baking powder; 1 tsp bakin soda; 1 pinch of salt; 1 tsp cinnamon; 1 cup sour cream

Servings: persons

1/2 cup unsalted butter . softend
1 1/2 cup sugar
1 tsp banana extract
3 large eggs. room temp
2 ripe bananas
3 cup all purpose flour
2 tsp baking powder
1 tsp bakin soda
1 pinch of salt
1 tsp cinnamon
1 cup sour cream

1
wash them hands!
2
!
3
preheat.
4
350 .. line cup cake pan with paper cupcakes
5
cream butter in large bowl with mixer.
6
med speed.
7
add suger little at a time.until pale n fluffy.
8
blend in banana extract.
9
add egg one at time beating well after eavh addition.blend in bananas.
10
sift flour.
11
baking powder.
12
baking soda salt and cinnamon.
13
in following order, beating on low speed , add a third of flour mixture..half of sour cream...flour ...sour cream.
14
and the rest of the flour mix to cream mixture.
15
do not over mix.
16
fill cups half full.
17
bake for 24 minutes.

1095

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsalted butter . softend, 1 1/2 cup sugar, 1 tsp banana extract, 3 large eggs. room temp, and more.

Yes, chocolate banana cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

chocolate banana cupcakes

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