Saturday, June 23, 2012

MOIST BANANA CUP CAKES

It seems cupcakes have taken over to the point of stores that just sell cupcakes!  So I thought it was time to go back to this 1950s Southern Indiana Banana Cupcake Recipe!

1 2/3 cups flour
1/2 tsp baking powder
1/3 cup butter, at room temperature
1 cup brown sugar
1 egg
2 tbs. sour cream
2/3 cup mashed ripe bananas

Mix the flour and baking powder. Cream butter and sugar, add egg and sour cream.  Add sifted flour mixture and beat well.  Fill greased muffin cups about 3/4 full.  Bake 15 minutes at 350 degrees, or until done.

NOTE: This recipe leaves out when to add the bananas (kind of funny since they are banana cupcakes!).  Personally, I add them after the egg and sour cream.

1 comment:

Grandma aka Linda Wilson said...

Note: You can make these cupcakes diabetic friendly by using 1 cup all-purpose flour and 2/3 cups whole-wheat flour. Substitute 1/2 cup Splenda Brown Sugar Blend for the brown sugar called for.