Ingredients
1 1/2 cups (190g) self-raising flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (100g) sugar
1/4 cup (50g) light brown sugar
1/2 cup (115g) butter, softened
2 large eggs
3 ripe bananas, mashed
1/4 cup (60ml) sour cream
1/4 cup (60ml) buttermilk
1 tsp vanilla extract
Frosting: 8 oz cream cheese, 1/2 cup butter, 2 1/2 cups powdered sugar, 1 tsp vanilla, 1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Prepare a 12-cup muffin tray.
2. Whisk flour, baking soda, and salt.
3. Beat butter and sugars until fluffy.
4. Add eggs one at a time, then mash bananas into mixture.
5. Mix in sour cream, buttermilk, and vanilla.
6. Fold dry ingredients into wet until combined.
7. Fill cups 2/3 full and bake 18–20 minutes.
8. Cool, then frost with cream cheese or cinnamon cream cheese frosting.
Notes
Refrigerate if not eaten within 2 hours due to cream cheese frosting. Store 2 days at room temp, 5 days in fridge, or 2 months in freezer (without frosting).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg