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“Adapted from Wilton...we made them a little bigger and used big bananas. Very moist and delicious.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350°F.
  2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
  3. In medium bowl, combine flour, baking soda, and salt; set aside.
  4. Add eggs, vanilla and banana; mix well.
  5. Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
  6. Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with "muffin tops".
  7. Bake 20-25 minutes or until toothpick inserted comes out clean.
  8. Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
  9. (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).

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