Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside for later.
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, add the mashed bananas and vanilla extract, mixing until everything is well combined.
- Add the dry ingredient mixture to the wet ingredients in two batches, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
- Using a scoop or spoon, fill each cupcake liner about two-thirds full with batter.
- Place the cupcake pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer the cupcakes to a cooling rack to cool completely.
- Once the cupcakes are completely cool, frost them generously with cream cheese frosting. Sprinkle chopped pecans on top for added texture and flavor.
Notes
- For extra flavor, consider adding chocolate chips or shredded coconut to the batter.
- Make sure your bananas are ripe for the best sweetness and moisture.
- Store unfrosted cupcakes in an airtight container for up to 2 days at room temperature.