Banana Cupcakes


IMG_6291Banana Cupcakes

1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking powder (I used Clabber Girl Double Acting Baking Powder)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (omitted as I used salted butter)
1/2 cup (113 grams) unsalted butter, room temperature
100 grams granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
60g liquid molasses (may substitute with liquid gula melaka)
3/4 cup (180 g) mashed bananas (I used Del Monte)


Preheat oven to 165 degrees C. Place rack in the middle of the oven. Line 10 muffin cups with paper liners.

In a large bowl, sift together the flour, baking powder, baking soda, ground cinnamon and salt if using. Set aside. Mix mashed bananas with the molasses.

In the bowl of your electric stand mixer with paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and banana in 2-3 portions.

Fill the paper liners  evenly and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted comes out clean. Cool on rack and serve warm.




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