Lilybeaner Does it All!

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Banana Cupcakes

on May 19, 2014

Yield: 24

Kitchen time: 1 hour, 20 min

Total time: 2 hours, 30 min


  • 2 1/2 cups all-purpose flour
  • 1 Tbsp + 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/4 cups packed brown sugar
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 4 eggs
  • 1 Tbsp vanilla extract
  • 4 ripe bananas, peeled, mashed
  • 1 1/2 cups Peanut  Butter Cream
  • 6 cups Chocolate Buttercream
  • 24 banana slices


  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  In bowl, sift flour, baking powder, cinnamon and salt; stir in brown sugar until evenly blended.  In separate bowl, beat granulated sugar and butter on medium speed until smooth.  Add oil, sour cream, buttermilk, applesauce, eggs and vanilla.  Mix until ingredients are well blended and smooth.
  2. On low, beat in flour mixture until just incorporated.  Batter should be smooth.  Fill each liner two-thirds full with batter.  Bake 20-25 min or until tops spring back and edges are just golden brown.  Cool 10 min.  Transfer from pans to racks; cook completely.
  3. Spread about 2 tsp peanut butter cream over each cupcake; refrigerate until firm, about 30 min.  Ice with chocolate buttercream.  Garnish with banana slices.


Source: Woman’s World magazine April 28, 2014 issue


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