Sunday, July 24, 2011


I don't know what my little obsession with cupcakes or muffins is lately.  I guess I just wanted to perfect it.  I was reading through a magazine and found a recipe... I guess thats what happens when you start reading a cooking magazine... I tweaked it a bit and here is my version of it.


1/2 Cup Butter
1 1/2 Cups Sugar
2 Eggs
1 Cup mashed ripe bananas (I used 3 medium sized ones)
1 tsp. Vanilla Extract
2 Cups All-Purpose Flour
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 Cup Buttermilk
1 Cup Pecans or Walnuts (I used walnuts)

DIRECTIONS: Preheat oven to 375F

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add bananas and let mixer mash them up (if not using a mixer, mash bananas before adding).  Add vanilla.

In another bowl, combine the flour, baking soda, baking powder and salt.  Add the flour to the creamed mixture, alternating it with the butter milk (I put half the flour in, let it almost mix, put in half the buttermilk, let it mix, and continued another time until all the ingredients were used up). DON'T OVER MIX

Pour batter (which is nice and fluffy) into greased muffin tins (or a loaf pan) until 2/3 full.  Bake @ 375F for 18-22 minutes.  Cool for 10 mins before removing from pan to a wire rack.

Top with your favorite frosting and garnish as you would like. (I used a cream cheese icing, chopped walnuts, and made a pretty chocolate leaf for an earthy feel)

*These are the most moist and delish cupcake/muffins/banana bread I've ever tried!  Highly recommended!*

1 comment:

  1. This looks delicious, I was even thinking of baking today to use up some bananas!